Citrus-Cured Salmon with Lemon Labne & Salad

Ingredients

• 500 gm Greek yoghurt
• Finely grated rind of 1 lemon, juice of 2, plus extra lemon halves to serve
• 2 garlic cloves, finely grated
• 80 gm cracked freekeh, soaked overnight in plenty of cold water, drained
• 70 ml mild-flavoured extra-virgin olive oil
• 1 tbsp unfiltered cider vinegar, or to taste
• 200 gm cauliflower, thinly sliced
• 1 salad onion, thinly sliced
• ⅔ cup torn mint
• ⅔ cup torn flat-leaf parsley
• 60 gm mixed sprouts
• Coriander cress (optional), to serve
• 1½ tsp coriander seeds
• 1½ tsp fennel seeds
• 1½ tsp cumin seeds
• 1½ tsp white peppercorns
• ¾ tsp dried chilli flakes
• Finely grated rind of 1 lemon and 1 lime
• Finely grated rind of ½ ruby grapefruit
• 40 gm sea salt flakes
• 25 gm coconut sugar
• 800 gm side of salmon, skin on, pin-boned