Name: Harissa roast salmon with warm herby grains and yogurt dressing
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 100g wholegrains (such as pearled spelt or barley); 1 tbsp harissa; 1 tbsp olive oil plus a drizzle; drizzle of honey; 1 lemon halved; 2 skinless salmon fillets; 150g cherry tomatoes each pierced a couple of times; 4 spring onions chopped; handful of mint chopped; handful of dill chopped; 100g frozen peas; 2 tbsp natural yogurt

Two plate of harissa salmon drizzled with yogurt

100g wholegrains
(such as pearled spelt or barley)
1 tbsp harissa
1 tbsp olive oil
plus a drizzle
drizzle of honey
1 lemon
halved
2 skinless salmon fillets
150g cherry tomatoes
each pierced a couple of times
4 spring onions
chopped
handful of mint
chopped
handful of dill
chopped
100g frozen peas
2 tbsp natural yogurt

Method

step 1
Cook the grains in boiling salted water for 20-25 mins or until just tender.
step 2
Meanwhile heat the oven to 180C/fan 160C/gas 4. Mix together the harissa, oil, honey and half the lemon juice. Put the salmon and tomatoes in an ovenproof dish and toss with the harissa mixture. Roast for 15 mins.
step 3
Mix together the spring onions, most of the herbs, remaining lemon juice and a drizzle of oil in a large bowl.
step 4
When the grains are cooked, tip in the peas and leave for a minute, then drain everything really well.
step 5
Mix the yogurt with the remaining herbs and season, adding a splash of water to loosen.
step 6
Tip the grains and peas into the bowl of spring onions and toss – taste and season. Divide between two plates and top with the salmon and tomatoes. Drizzle over the yogurt or serve on the side.