BAKED SALMON FILLETS WITH TAHINI SAUCE & TABBOULEH

PREP + COOK TIME 40 MINUTES SERVES 4

4 x 150g skinless salmon fillets,

skinned

1½ teaspoons sumac

2 tablespoons extra virgin olive oil

TABBOULEH

½ cup (80g) coarse cracked wheat 1½ cups (375ml) water

2 green onions, sliced thinly

1 medium tomato (150g),

chopped coarsely

1 cup firmly packed fresh flat-leaf parsley leaves, chopped coarsely (see tips)

¼ cup firmly packed fresh mint leaves,

chopped coarsely (see tips) 1 tablespoon lemon juice

TAHINI SAUCE

½ cup (140g) greek-style yoghurt 1½ tablespoons tahini

1 clove garlic, crushed

2 teaspoons lemon juice

1 Make tabbouleh, then tahini sauce. 2 Preheat oven to 200°C/180°C fan. 3 Line an oven tray with baking paper. Place salmon on tray, sprinkle with 1 teaspoon of the sumac; drizzle with oil. Season. Bake for 12 minutes or until almost cooked through.

4 Serve salmon with tahini sauce and tabbouleh. Sprinkle with remaining sumac. TABBOULEH

Bring cracked wheat and the water to the boil in a small saucepan. Reduce heat to low; cook for 20 minutes or until tender. Drain. Place cracked wheat in a large bowl with onion, tomato, herbs and juice; toss to combine. Season.

TAHINI SAUCE

Whisk ingredients in a small bowl until combined; season to taste. CAPER & PARMESAN VINAIGRETTE 1 tablespoon drained baby capers,

rinsed, chopped

¼ cup (20g) finely grated parmesan ¼ cup (60ml) white wine vinegar 2 tablespoons olive oil

1 small clove garlic, crushed

1 teaspoon dijon mustard

1 teaspoon caster sugar

1 Cook quinoa in a large saucepan of boiling water for 12 minutes or until tender; drain. Set aside to cool. 2 Meanwhile, cook the eggs in a small saucepan of boiling water for 8 minutes or until hard-boiled. Drain; cool eggs under cold running water. Peel.

3 Boil, steam or microwave beans until tender; drain. Rinse under cold water; drain.

4 Meanwhile, make caper and parmesan vinaigrette.

5 Heat half the oil in a small frying pan over high heat; cook the tuna for 1 minute each side or until browned. Slice.

6 Combine parsley and chives in a small bowl. Roll peeled eggs in remaining oil, then herb mixture.

7 Place quinoa and beans in a large bowl with tomato, olives, extra parsley and caper and parmesan vinaigrette; toss to combine. Serve quinoa salad topped with tuna and halved eggs.

CAPER & PARMESAN VINAIGRETTE Combine ingredients in a small bowl; season to taste.