This recipe has bags of flavour, plenty of texture and is very healthy and quick to make. Pairing lemon and garlic tahini sauces with fish is a new discovery for me but one I am very much on board with. The spices on the salmon compliment the creaminess of the dressing, zestiness of the sumac tabbouleh and the crunch of the chickpeas.
Serves 4
1. First make the bulgur wheat salad. Rinse 250g of bulgur wheat well before adding to a saucepan with 450ml of chicken stock. Simmer gently until all the liquid has been absorbed and the bulgur wheat is cooked.
2. Meanwhile rinse a can of chickpeas before placing on a baking tray. Drizzle with 1 tbsp olive oil, season and add 1 tsp of cumin, coriander, smoked paprika, garlic granules and 1/2 tsp hot chilli powder. Stir well and roast in an oven at 180fan for 12-15 mins until crispy. Set aside.
3. Next, quarter 250g cherry tomatoes and add to the bulgur wheat with half a deseeded chopped cucumber, a chopped red pepper and a bunch of sliced spring onions. Stir well and add some chopped mint, parsley and coriander, the juice of a lemon, a good glug of extra virgin olive oil and 1 heaped tsp sumac. Season to taste and stir well.
4. For the tahini dressing, add 75g tahini to a bowl and mix with the juice of a lemon, 2 crushed garlic cloves, salt, pepper and some chopped dill, adding enough water until it reaches a dressing consistency.
5. Next make a quick dressing from 3 tbsps olive oil, 1 tbsp red wine vinegar, 1 tsp red pepper flakes and some chopped coriander.
6. Coat the salmon in a spice mix made from 1 tsp cumin, 1 tsp ground cardamom, 1 tsp turmeric, 1 tsp ground coriander, 1 tsp paprika, and 1/2 tsp chilli powder. Fry the salmon fillets until golden and slightly crispy and season well.
7. Serve with the salad, chickpeas, tahini sauce and drizzled with the dressing.