Zhoug & Salmon Salad – Dani Valent

Ingredients

• 1 teaspoon caraway seeds
• 2 teaspoons cardamom pods, seeds only
• 1 teaspoon peppercorns
• 1 teaspoon salt
• 3 cloves garlic, peeled
• 6 fresh long green chillies, seeds removed (reduce to taste)
• 6 sprigs coriander, leaves and stalks
• 10 sprigs parsley, leaves only
• 50 grams lemon juice
• 40 grams olive oil
• 4 salmon fillets, skin on (approx. 200-300 grams each)
• 400 grams potatoes, e.g. kipfler (cut into 3cm pieces, if necessary)
• 200 grams snow peas, trimmed
• 200 grams baby spinach leaves
• 3 stems kale, stalks removed
• 16 cherry tomatoes, halved
• 120 grams green olives, pitted
• 40 grams sunflower seeds
• 2 tablespoons extra virgin olive oil
• 1 tablespoon sherry vinegar