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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Griddled flatbreads
Griddled flatbreads
A star rating of 4.5 out of 5.7 ratings

These flatbreads go well with dips and are the perfect finger food for outdoor entertaining

Harissa couscous
Harissa couscous
A star rating of 4.9 out of 5.50 ratings

This couscous makes a delicious accompaniment to lamb tagine and any other Moroccan style spicy dish

Fattoush
Fattoush salad
A star rating of 4.6 out of 5.11 ratings

Fattoush is a classic Middle Eastern salad which makes a crunchy light side dish or great lunchbox filler- it's sprinkled with sumac, mint and parsley

Nutrition: per serving

  • kcal398
  • fat27g
  • saturates4g
  • carbs4g
  • sugars2g
  • fibre2g
  • protein34g
  • salt0.4g
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Method

  • step 1

    Heat oven to 200C/180C fan/gas 6. Mix together the chopped walnuts, parsley, sumac, red onion, lemon zest and juice of half the lemon. Season lightly and set aside.

  • step 2

    Put the salmon on a baking tray and roast for 12 mins, then remove, spread with the hummus and return it to the oven for another 3 mins. Sprinkle over the walnut mixture and serve with the remaining lemon half to squeeze over along with couscous, pita or flatbreads, and yogurt on the side, if you like.

RECIPE TIPS
TARATOR AND SUMAC

Tarator is a Middle Eastern sauce made from walnuts, lemon juice, herbs and yogurt, and is usually eaten as a dip. Here it makes a delicious topping for salmon fillets. Sumac is a lemony-flavoured seasoning made from ground dried berries. If you can't find it, add a touch more lemon zest.

Recipe from Good Food magazine, November 2014

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Comments, questions and tips (3)

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Overall rating

A star rating of 4.9 out of 5.13 ratings

FionaC13

A star rating of 4 out of 5.

Lovely texture, but too much lemon and the onion was a bit strong. Overall it's a nice change for something to do with salmon and would have it again with less lemon and maybe mild spring onion instead.

Nessa79

Disappointing. This is way too lemony and I love lemon. The sumac is lemony and adding the lemon zest and juice is overload, you can't even taste the salmon. Maybe ditch the sumac, which would be a shame as its a lovely purple colour, and just use the lemon. Or if you have sumac in the cupboard…

RosieVimes avatar

RosieVimes

A star rating of 5 out of 5.

Quick and simple to make, with fantastic flavours. Found the lemon slightly over powering so would perhaps reduce the quantity next time, but other than that it's a nice little dish!

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