Beetroot, fig and goat’s curd salad
Earthy beetroots, jammy figs, creamy goat's curd and smoked almonds come together in this veggie salad recipe from Chiswick neighbourhood restaurant, The Silver Birch
Sumac salmon with spring fattoush
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 salmon fillets
- rocket, baby spinach or pea shootsto serve
DRESSING
- 3 tbsp olive oilplus 1 tbsp for the salmon
- few pinches of sumacplus 1 tsp for the salmon
- 1 lemonjuiced
- 2 tsp honey
FATTOUSH
- 100g frozen or podded broad beansblanched and drained
- 100g mangetoutfinely sliced lengthways
- ½ cucumberchopped
- 2 cooked beetrootschopped
- 50g fetacrumbled
- 2 spring onionsfinely chopped
- 100g radishesfinely chopped
- 2 wholemeal pittastoasted and torn into pieces
- soft green herbs (such as dill, coriander, parsley, chives and mint)chopped
Nutrition: per serving
- kcal829
- fat46.3g
- saturates10.1g
- carbs50.9g
- sugars16.5g
- fibre13.8g
- protein45.3g
- salt1.6g
Method
step 1
Heat the grill to high. Whisk 1 tbsp of oil with 1 tsp of sumac and some seasoning. Brush over the salmon fillets on a baking sheet and grill for 6-8 mins, turning halfway through, until golden-tinged and flaky.
step 2
Tip the beans and mangetout into a large bowl, and add the remaining ingredients. Toss well so it’s evenly mixed.
step 3
Whisk the dressing ingredients in a jug with some seasoning, then pour most over the salad, and toss well. Transfer to a platter or two plates, add the salmon and pour over the remaining dressing to serve.
