Supergrain salmon salad with chilli and mint dressing
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 200g farro or freekeh
- vegetable stock
- 500g piece salmon
- 2 tbsp harissa paste
- to serve mint leaves
- to serve salad leaves
DRESSING
- 2 lemonsjuiced
- 1 tsp ground cumin
- 1 red chillifinely chopped
- a handful of leaves mintfinely chopped
- olive oil
Nutrition: per serving
- kcal490
- fat24g
- saturates3.6g
- carbs35.5g
- fibre1.8g
- protein32g
- salt0.3g
Method
step 1
Cook the grains in some stock for about 30 minutes, or until tender then drain really well. Tip into a bowl and add all the dressing ingredients with 3 tbsp olive oil. Season and toss well, then leave while you cook the salmon.
step 2
Put the salmon on a baking tray and brush generously with harissa. Grill for 5-6 minutes, or until the salmon is cooked through. Cool a little then break into large chunks (discarding any skin or bone).
step 3
Pile the grains, mint and salad leaves onto a platter with the salmon then serve.
