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Sumac Roasted Salmon With Cauliflower Salad

Sumac Roasted Salmon With Cauliflower Salad

Ingredients for One

  1. 140 grams salmon fillets
  2. 100 grams cauliflower
  3. 30 grams rocket
  4. 0.5 carrots
  5. 1 lemon
  6. 0.5 tbsp tahini
  7. 0.5 tsp ground sumac
  8. 1 tbsp Greek yoghurt - PANTRY ITEM
  9. 0.5 Lebanese bread rounds - PANTRY ITEM
  10. extra virgin olive oil - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 280 grams salmon fillets
  2. 200 grams cauliflower
  3. 60 grams rocket
  4. 1 carrots
  5. 1 lemon
  6. 1 tbsp tahini
  7. 1 tsp ground sumac
  8. 2 tbsp Greek yoghurt - PANTRY ITEM
  9. 1 Lebanese bread rounds - PANTRY ITEM
  10. extra virgin olive oil - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 560 grams salmon fillets
  2. 400 grams cauliflower
  3. 120 grams rocket
  4. 2 carrots
  5. 1 lemon
  6. 2 tbsp tahini
  7. 2 tsp ground sumac
  8. 4 tbsp Greek yoghurt - PANTRY ITEM
  9. 2 Lebanese bread rounds - PANTRY ITEM
  10. extra virgin olive oil - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. 840 grams salmon fillets
  2. 600 grams cauliflower
  3. 180 grams rocket
  4. 3 carrots
  5. 2 lemon
  6. 3 tbsp tahini
  7. 3 tsp ground sumac
  8. 6 tbsp Greek yoghurt - PANTRY ITEM
  9. 3 Lebanese bread rounds - PANTRY ITEM
  10. extra virgin olive oil - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Prep:

  1. pre-heat oven to 200C
  2. pop a pan with a little salted water on to boil
  3. cut Lebanese bread rounds into wedges
  4. rinse and cut cauliflower into florets
  5. wash and chop rocket
  6. peel and grate carrots
  7. wash and zest lemon

Method:

  1. Lightly oil salmon and place on baking paper on an oven tray. Sprinkle with sumac. Cook in the oven for about 10 to 12 minutes, or until cooked to your liking.
  2. Toss bread in a little olive oil and season. Place on oven trays and cook in the oven for about 5 minutes, or until crisp. Remove.
  3. Add cauliflower to boiling water and cook for 3-4 minutes until tender.
  4. Meanwhile, to make dressing, squeeze juice from lemon and combine with lemon zest, yoghurt and tahini, adding enough water to reach desired consistency.
  5. Drain cauliflower and transfer to a large bowl. Cool slightly. Gently stir in rocket and carrots.
  6. Serve with salmon and crispy bread wedges. Drizzle with dressing.
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