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Middle Eastern salmon with tahini yoghurt
Ingredients
Tahini Yoghurt
-
garlic clove1
-
sea salt½ tsp
-
Greek yoghurt200 g
-
tahini50 g
-
freshly squeezed lemon juice30 g
Walnut crumble
-
walnuts80 g
-
fresh coriander (approx. 1 bunch), leaves only20 g
-
fresh mint leaves only2 sprigs
-
fresh long red chillies deseeded if preferred and cut into halves1 - 2
-
brown onion¼
-
freshly squeezed lemon juice30 g
-
sumac1 tsp
-
extra virgin olive oil2 tsp
-
sea salt to taste
-
ground black pepper to taste
Couscous & Salmon
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water1200 g
-
Vegetable stock paste2 tsp
-
Israeli couscous250 g
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fresh skinless, boneless salmon fillets (approx. 110 g each)4
-
sea salt1 - 2 pinches
-
ground black pepper1 - 2 pinches
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extra virgin olive oil2 tbsp
-
freshly squeezed lemon juice2 tsp
-
cherry tomatoes cut into halves250 g
-
continental cucumber cut into pieces½
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fresh parsley leaves only10 sprigs
Difficulty
easy
Nutrition per 1 portion
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