Supergrain salmon salad with chilli and mint dressing
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 200g farro or freekeh
- vegetable stock
- 500g piece salmon
- 2 tbsp harissa paste
- to serve mint leaves
- to serve salad leaves
DRESSING
- 2 lemons, juiced
- 1 tsp ground cumin
- 1 red chilli, finely chopped
- a handful of leaves mint, finely chopped
- olive oil
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.
