Vegetarian recipe ideas
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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.
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.
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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