Sumac Salmon With Spring Fattoush Recipe
Flaky, sumac-grilled salmon fillets make a speedy, healthy dinner alongside our no-cook fattoush with beetroot, cucumber, feta and plenty of fresh herbs
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Ingredients
- 2 salmon fillets
- rocket, baby spinach or pea shoots to serve
- 3 tbsp olive oil plus 1 tbsp for the salmon
- few pinches of sumac plus 1 tsp for the salmon
- 1 lemon juiced
- 2 tsp honey
- 100g frozen or podded broad beans blanched and drained
- 100g mangetout finely sliced lengthways
- ½ cucumber chopped
- 2 cooked beetroots chopped
- 50g feta crumbled
- 2 spring onions finely chopped
- 100g radishes finely chopped
- 2 wholemeal pittas toasted and torn into pieces
- soft green herbs (such as dill, coriander, parsley, chives and mint) chopped
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