SALMON AND BUTTERNUT “COUSCOUS”
1 small butternut • ½ medium red onion, finely sliced • 1 tsp sea salt • 2 garlic cloves • 1 tbsp preserved lemon peel, thinly sliced • 2 tbsp chopped parsley • 2 x 170g boneless salmon fillets • 1 tbsp za’atar • 2 tbsp tahini • 60ml Greek yoghurt • 1 tbsp lemon juice • 1 tbsp water
1/ Preheat the oven to 190°C, then peel, chop and blitz the butternut in a food processor until it’s the consistency of couscous. 2/ Add the butternut to a baking tray along with the red onion, salt, garlic, lemon peel and parsley. Sprinkle the salmon fillets with the za’atar and a pinch of salt and place them on top of the squash. 3/ Bake uncovered for 25 minutes until the salmon is tender. 4/ Combine the tahini, Greek yoghurt, lemon juice and water and drizzle over the dish to serve.