The Australian Women’s Weekly Food Magazine - - Hop Into Easter Fish -

4 x 150g skin­less salmon fil­lets,


1½ tea­spoons sumac

2 ta­ble­spoons ex­tra virgin olive oil


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


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.


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.

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