Name: Sumac salmon with spring fattoush
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 2
Ingredients: 2 salmon fillets; rocket, baby spinach or pea shoots to serve; 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; 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

Two bowls of fattoush topped with salmon fillets

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.