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Bean and pea tabouli with chargrilled sumac salmon
Bean and pea tabouli with chargrilled sumac salmon
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Prep Time:
35 minutes
Cook Time:
Total Time:
35 minutes
Tasty and healthy mid-week meal for the family under 500 calories per serving.
Ingredients:
  • 750ml (3 cups) water
  • 115g (2/3 cup) cracked wheat
  • 2 (about 450g) salmon fillets
  • 2 tsp ground sumac
  • 1 lemon, zested, juiced
  • 27.30 gm Australian Extra Virgin Olive Oil Light Flavour Intensity
  • 150g green beans, sliced diagonally
  • 80g (1/2 cup) frozen baby peas
  • 250.00 ml fresh mint leaves, chopped
  • 125.00 ml fresh dill, chopped
  • 50g reduced-fat feta, crumbled
  • 3 green shallots, thinly sliced
  • No-fat Greek yoghurt, to serve
  • 40.00 ml pistachio kernels, toasted, chopped
Instructions:
  • Place water and cracked wheat in a pot and bring to a boil over high heat. Lower the heat and simmer for 15 minutes or until tender. Drain and rinse with cold water.
  • In a bowl, mix together the salmon, sumac, 2 teaspoons of lemon juice, and 2 teaspoons of oil. Season with your favorite spices. Cover and refrigerate for 10 minutes to let the flavors marry.
  • In a bowl, mix the reserved juice and oil. Season to taste. Pour boiling water over the beans and peas in a heatproof bowl. Let sit for 2 minutes until just tender. Drain and rinse under cold water.
  • Preheat chargrill over medium heat. Grill salmon for 4-5 minutes, flipping once, until desired doneness. Let it rest for 2 minutes before flaking into large pieces and removing the skin.
  • Combine cracked wheat, beans, peas, lemon zest, fresh mint, dill, crumbled feta, and chopped shallot in a bowl. Pour the juice mixture over the ingredients, season with salt and pepper, and toss everything together. Divide the mixture among serving bowls, top with salmon, drizzle with yogurt, and sprinkle with pistachios.

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