Sumac salmon with spring fattoush
This nourishing sumac-frilled salmon recipe packs in 10 different plant foods thanks to a vibrant, no-cook fattoush made with beetroot, cucumber, feta and plenty of fresh herbs
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 2salmon fillets
- rocket, baby spinach or pea shoots , to serve
- 3tbsp olive oil , plus 1 tbsp for the salmon
- few pinches of sumac , plus 1 tsp for the salmon
- 1lemon , juiced
- 2tsp honey
- 100g frozen or podded broad beans , blanched and drained
- 100g mangetout , finely sliced lengthways
- ½cucumber , chopped
- 2cooked beetroots , chopped
- 50g feta , crumbled
- 2spring onions , finely chopped
- 100g radishes , finely chopped
- 2wholemeal pittas , toasted and torn into pieces
- soft green herbs (such as dill, coriander, parsley, chives and mint) , chopped
Instructions
Step 1
Heat the grill to high. Whisk 1 tbsp of oil with 1 tsp of sumac and some seasoning. Brush over the salmon fillets on a baking sheet and grill for 6-8 mins, turning halfway through, until golden-tinged and flaky.Step 2
Tip the beans and mangetout into a large bowl, and add the remaining ingredients. Toss well so it’s evenly mixed.Step 3
Whisk the dressing ingredients in a jug with some seasoning, then pour most over the salad, and toss well. Transfer to a platter or two plates, add the salmon and pour over the remaining dressing to serve.