ROAST SALMON WITH PINE NUT CRUMB

SERVES 6 PREP 15 MINS COOK 20 MINS

✦ 1 cup coarsely torn sourdough breadcrumbs ✦ ½ cup pine nuts ✦ 40g butter, chopped ✦ 2 garlic cloves, chopped ✦ 1 tbsp lemon thyme, plus extra to serve ✦ 1 lemon, sliced into rounds ✦ 750g skinless, boneless salmon fillet BROAD BEAN SALAD ✦ 2 cups frozen broad beans, blanched, podded ✦ 1 cup frozen peas ✦ 1 Lebanese cucumber, peeled into ribbons ✦ 60g baby spinach leaves ✦ 2 tbsp olive oil ✦ 1 tbsp lemon juice ✦ 2 tsp Dijon mustard ✦ lemon slices, to serve 1 Preheat oven to 200°C. Line an oven tray with baking paper.

2 In a food processor, pulse bread, pine nuts, butter, garlic and thyme until it begins to bind together.

3 Arrange lemon over tray, then place salmon on top. Press crumb mixture evenly over salmon. Bake 15-20 mins until fish is just cooked through. 4 BROAD BEAN SALAD Meanwhile, in a saucepan of boiling salted water, blanch broad beans and peas 1 min until bright green. Drain and refresh in iced water. Drain well and transfer to a salad bowl with cucumber and spinach. Toss with combined oil, juice and mustard. Season to taste.

5 Serve salmon with salad, extra thyme and lemon slices.

Zara Zubeidi, Senior Entertainment Reporter “Salmon makes a delicious twist to a classic Sunday roast.”