• 1 whole side salmon, skin on
  • olive oil
  • ½ tsp sea salt
  • 2 tsp sumac
  • 150ml natural yoghurt
  • ½ clove garlic, crushed
  • a small bunch dill, chopped


  • 150g pearled spelt
  • 500g carrots, peeled and shredded in a food processor
  • 400g tin chickpeas, rinsed and drained
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • 2 lemons, juiced
  • a large bunch flat-leaf parsley, chopped
  • a large bunch mint, chopped


  • STEP 1

    To make the salad, simmer the spelt in salted water until it is tender but still a bit nutty. Drain really well then tip it into a large bowl. Add all the other ingredients except the herbs and toss together. Season really well.

  • STEP 2

    Heat the oven to 220C/fan 200C/gas 7. Put the salmon skin-side down on an oiled baking tray with a lip. Spoon 3 tbsp olive oil over the salmon then sprinkle over the sea salt and sumac. Roast for 15-20 minutes until the salmon is just cooked, then rest for 5 minutes.

  • STEP 3

    Add the herbs to the salad and toss again. Mix the yoghurt with the garlic and dill. Serve the salmon with salad and yoghurt.


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