![Sumac salmon with spring fattoush Two bowls of fattoush topped with salmon fillets](https://images.immediate.co.uk/production/volatile/sites/2/2024/04/WellnessSumacSalmon-139b805.gif?quality=90&resize=556,505)
Sumac salmon with spring fattoush
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 2 salmon fillets
- rocket, baby spinach or pea shoots, to serve
DRESSING
- 3 tbsp olive oil, plus 1 tbsp for the salmon
- few pinches of sumac, plus 1 tsp for the salmon
- 1 lemon, juiced
- 2 tsp honey
FATTOUSH
- 100g frozen or podded broad beans, blanched and drained
- 100g mangetout, finely sliced lengthways
- ½ cucumber, chopped
- 2 cooked beetroots, chopped
- 50g feta, crumbled
- 2 spring onions, finely chopped
- 100g radishes, finely chopped
- 2 wholemeal pittas, toasted and torn into pieces
- soft green herbs (such as dill, coriander, parsley, chives and mint), chopped
Method
- 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.