salmon and cucumber tabouli
If you’re after a light, fresh, super-fast meal, this recipe ticks all of the boxes: time, ease of preparation and taste. It’s a winner any night of the week.
Serves: 4 Prep time: 15 mins + standing time Cook time: 15 mins 75g fine burghul (bulgur) wheat 4 Lebanese cucumbers, halved lengthways, seeds discarded and roughly chopped
1 small garlic clove (optional) 2 spring onions, cut into
4 large handfuls parsley leaves 2 large handfuls mint leaves
Juice of 1–2 lemons (add to taste) 4 tbs extra virgin olive oil, plus extra to serve
Salt and black pepper
4 x 150g boneless, skinless salmon fillets
50g walnuts, toasted, roughly chopped, for serving
125g (½ cup) pomegranate seeds, for serving (optional)
1. Add the burghul to a large bowl and pour in 200ml of boiling water to cover. Set aside for 20 mins, or until tender and fluffy.
2. Meanwhile, chop the cucumber for 1–2 secs/speed 4. Transfer to a large bowl. Chop the garlic, spring onions, parsley and mint for 3 secs/speed 6.
3. Transfer the herb mixture to the bowl with the cucumbers. Stir in the lemon juice (add to taste), 3 tbs of the oil and burghul, season well with salt and pepper and mix until very well combined. Set aside.
4. Add 500g of water to the mixer bowl. Place the salmon into the steaming tray, drizzle with remaining oil, season then sprinkle sumac over the surface. Attach empty steaming basket and tray to the mixer bowl lid. Cook for 12 mins/steam mode/speed 2 until salmon is just cooked. Allow to cool, then flake into large chunks.
5. Top tabouli with flaked salmon, walnuts, pomegranate seeds and a drizzle of extra virgin olive oil. Serve.