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Lebanese roast salmon and cauliflower salad
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Prep Time:
5 minutes
Cook Time:
35 minutes
Total Time:
40 minutes
Spicy roasted vegetables and fresh herbs mix beautifully with sweet, nutty bulgur.
Ingredients:
  • 135g (3/4 cup) fine grit burghul
  • 1/2 (about 550g) cauliflower, cut into small florets
  • 1 red onion, cut into wedges
  • 36.40 gm extra virgin olive oil, plus extra, to serve
  • 1 tsp sumac, plus extra, to serve
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 1 lemon, rind finely grated, halved
  • 2 garlic cloves, crushed
  • 2 large (about 470g) salmon fillets
  • 130g (1/2 cup) Greek yoghurt
  • 24.00 gm tahini
  • 20.00 gm water
  • 250.00 ml fresh mint leaves
  • 250.00 ml fresh coriander leaves
Instructions:
  • Preheat the oven to 210°C/190°C fan forced and line 2 baking trays with baking paper. In a bowl, soak the burghul in cold water and set aside for 30 minutes. Then, drain the burghul and squeeze out excess moisture using a clean tea towel before transferring it to a bowl.
  • Place the cauliflower and onion on a prepared tray, drizzle with 1 1/2 tablespoons of oil, and season. In a bowl, combine the sumac, cumin, and coriander. Sprinkle 1 teaspoon of the spice mixture over the vegetables. Roast for 25 minutes or until golden, stirring once.
  • Combine the rind, 1 garlic clove, and the rest of the oil with the remaining spice mixture. Lay the seasoned salmon on the prepared tray. Spread the spice mixture over the salmon. Roast the salmon for the final 12 minutes of the vegetable cook time, or until it reaches your desired doneness. Let it rest for 3 minutes, then gently flake it.
  • Squeeze the juice of half a lemon. Mix together yogurt, tahini, water, 1 1/2 tablespoons of lemon juice, and the rest of the garlic in a bowl. Season to taste. Finely chop three-quarters of the herbs. Add vegetables and chopped herbs to the bulgur. Mix well. Spread onto plates. Place the salmon on top. Drizzle with the dressing and extra oil. Sprinkle with the remaining herbs and extra sumac. Serve with the remaining lemon.

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