Beetroot Salmon Gravlax With Tahini Flatbread | Donna Hay

Ingredients

• 2 cups (440g) white sugar
• 3 cups (900g) rock salt
• 400g beetroot, peeled and grated
• ¼ cup finely grated orange rind
• 1 cup dill sprigs, roughly chopped
• 1 tablespoon fennel seeds
• 1 tablespoon black peppercorns
• 1 x 1.5kg salmon fillet, skin on, trimmed and pin-boned (see tips and tricks)
• 1 cup (280g) Greek-style (thick) yoghurt
• ½ tablespoon lemon juice
• sea salt and cracked black pepper
• lemon verbena leaves, to serve
• 1¼ cups (310ml) lukewarm water
• 2 teaspoons active dry yeast
• 1 teaspoon caster (superfine) sugar
• 3 cups (450g) plain (all-purpose) flour, plus extra, for dusting
• 1 tablespoon extra virgin olive oil, plus extra, for frying
• 1 teaspoon sea salt flakes
• 1 cup (280g) tahini paste++
• ¼ cup (90g) honey