The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

Serves 4

300g (10½oz) quinoa or cous­cous 1 pre­served lemon 1tsp cumin seeds 2tbsp pis­ta­chios 1 fennel bulb, finely sliced, fronds re­served A hand­ful of black olives, pit­ted ½ a bunch each of fresh mint and flat-leaf pars­ley, leaves picked and finely chopped Juice of 1 lemon Ex­tra-vir­gin olive oil 4 quail eggs 600g (1lb 5oz) salmon fil­let 2tbsp rose harissa or reg­u­lar harissa, plus ex­tra to serve Add the quinoa or cous­cous and pre­served lemon to a pan of boil­ing salted wa­ter and cook ac­cord­ing to packet in­struc­tions. Mean­while, toast the cumin seeds and pis­ta­chios in a dry pan till golden then bash with 1tbsp of salt us­ing a pes­tle and mor­tar un­til you have a rough spiced salt. You won’t need all of it, and it keeps for ages. Drain the quinoa or cous­cous and trans­fer to a large bowl. Stir through the fennel, olives, and most of the herbs. Dress with the lemon juice and a good driz­zle of olive oil, then sea­son to taste.

Boil the quail eggs for 2 min­utes, then run un­der cold wa­ter and set aside. Heat a large non­stick pan over a high heat. Mean­while, rub the salmon all over with harissa, then place in the pan, skin-side down. You want to get the skin su­per­crisp. When per­fectly crisp, turn and cook for a fur­ther few min­utes, un­til just cooked through. The whole process should take 15-18 min­utes.

Spread the dressed quinoa or cous­cous over a plat­ter. Care­fully break the salmon into large lobes and scat­ter over the salad. Cut the quail eggs in half then dot over the top. Sprin­kle with some of the cumin salt, re­main­ing herbs and fennel tops. Serve with lit­tle pots of ex­tra harissa on the side.

Newspapers in English

Newspapers from Ireland

© PressReader. All rights reserved.