SALMON, MOROCCAN QUINOA & QUAIL EGGS
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.