- 1 cup firmly packed small fresh flat-leaf parsley leaves
- 1/4 cup firmly packed small fresh mint leaves
- 2 green onions (scallions), sliced thinly
- 1/2 cup coarse cracked wheat
- 1 1/2 cup water
- 200 gram heirloom tomatoes, quartered
- 1 tablespoon lemon juice
- 1/2 cup greek-style yoghurt
- 1 1/2 tablespoon tahini
- 1 clove garlic, crushed
- 2 teaspoon lemon juice
- 700 gram piece salmon fillet, skin-on, pin-boned
- 1 1/2 teaspoon sumac
- 2 tablespoon extra-virgin olive oil
- 1Combine herbs and green onion in a large bowl; reserve half the mixture for serving.
- 2Bring cracked wheat and the water to the boil in a small saucepan. Reduce heat to low; cook 20 minutes or until tender. Drain.
- 3Add cracked wheat to large bowl with tomatoes and juice; toss gently to combine. Season.
Baked salmon with tahini sauce and tabbouleh
- 4Preheat oven to 200°C/400°F.
- 5To make tahini sauce, whisk ingredients in a small bowl until combined; season to taste.
- 6Line an oven tray with baking paper. Place salmon on tray; sprinkle with 1 teaspoon of the sumac, then drizzle with oil. Season. Bake for 20 minutes or until salmon is almost cooked through.
- 7Top salmon with reserved herb mixture and remaining sumac; serve with tahini sauce and tabbouleh.
You can make the tabbouleh and tahini sauce several hours ahead; refrigerate, covered, until ready to use.
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