BARBECUE BAKED SALMON

SERVES 4 PREP + COOK 50 MINS + COOLING

◆ 700g piece salmon fillet, skin-on, pin-boned

◆ 1 ½ tsp sumac

◆ 2 tbsp extra-virgin olive oil

QUINOA TABOULI

◆ ½ cup tri-coloured quinoa, rinsed

◆ ¾ cup flat-leaf parsley leaves

◆ ¾ cup mint leaves

◆ 2 vine-ripened tomatoes, chopped coarsely

◆ 3 green onions, sliced thinly

◆ 1 tbsp extra virgin olive oil

◆ 1 tbsp lemon juice

TAHINI SAUCE

◆ ½ cup tahini

◆ ¼ cup lemon juice

◆ 1 garlic clove, crushed

◆ 2 tbsp finely chopped coriander

◆ 2 tbsp finely chopped mint

1 QUINOA TABOULI Place quinoa and 1 cup water in a small saucepan, bring to the boil. Reduce heat to low, cook, covered, 15 mins or until water is absorbed and quinoa is tender. Cool. Combine cooled quinoa and remaining ingredients in a large bowl. Season to taste.

2 TAHINI SAUCE Whisk ingredients (reserving 1 tsp of chopped herbs to sprinkle over sauce for serving) and ¼ cup cold water in a bowl until combined and emulsified, season.

3 Preheat a covered barbecue with all burners on low and hood closed until temperature reaches 200°C (or follow manufacturer’s instructions).

4 Line an oven tray with baking paper. Place salmon on tray, sprinkle with sumac, drizzle with oil. Place on grill, skin-side down, in centre of barbecue, turn burners off underneath salmon and turn other burners to high. Cook with the hood closed 20 mins or until cooked as desired.

5 Serve salmon with tabouli and tahini sauce.

DO AHEAD Make tabouli and tahini sauce several hours ahead, refrigerate, covered, until using.

1 Cut capsicum into quarters, remove seed and membrane.

2 Grill capsicum 4 mins or until skin blisters and blackens.

3 Transfer to a heatproof bowl, cover 5 mins, then use a small knife to scrape away the skin.