Sumac roast salmon, with a 3 herb couscous

Serves: 2

Prep: 5 mins

Cook: 20 mins

METHOD:

Start by preheating the oven to 200 degrees c. Then add the couscous to a medium heatproof bowl and boil the kettle, pour the water over the couscous, cover with a tea towel and leave for 10 minutes. Meanwhile put your salmon fillets on to a baking tray lined with greaseproof, skin side down. Then season and sprinkle with sumac and the olive oil, roast for 12 mins. While the salmon is cooking, fluff up your cous cous after the 10 mins is up, finely chop your herbs and toss through the couscous along with the pomegranate, rocket and feta. Then whisk together your dressing ingredients and mix through just before serving.

To serve- Plate the couscous salad, and flake your cooked sumac salmon on top followed by the toasted pumpkin seeds.

INGREDIENTS:

80g Couscous 

110ml Boiling water

2 x Salmon Fillet

½ Tsp Sumac 

Salt and pepper to taste

1 Tsp Extra virgin olive oil

1 Small bunch Dill

1 Small bunch Mint 

1 Small bunch Chives 

75g Feta cheese, crumbled 

40g Rocket 

40g Pomegranate seeds

To serve 

20ml Fresh lemon juice 

Zest of 1 lemon 

1 Tsp Extra virgin olive oil

½ Tsp Sumac

Salt and pepper to taste

 20g Pumpkin Seeds, Toasted 

TIPS: Add roasted peanuts to the top for extra crunch!