By Chef Richard Valentine, Sourced Grocer
Pea Freekeh with Sumac Salmon
Published on November 13, 2016
- 400-450g salmon fillet, skin removed
- 3 tbsn sumac
- 150g fresh peas
- 150g cracked freekeh, cooked
- 1 bunch mint, chopped finely
- 1 bunch coriander, chopped finely
- Juice of 1 lemon
- Good olive oil
- 1/3 cup of natural yoghurt
- Handful of mint leaves, chopped finely
- Dash of lemon juice
- Salt & pepper to taste
- Bring a pot of water to the boil. Blanch peas for one minute. Drain and set aside.
- In a large bowl, mix peas, cooked freekeh and chopped mint and coriander, and 1 tbsn of sumac, lemon juice and a good drizzle of olive oil. Season to taste.
- To make the dressing, mix all ingredients in a bowl and set aside.
- Coat the salmon in the remaining sumac. Heat a frying pan over medium heat with a generous drizzle of olive oil. Cook the salmon for a few minutes each side, until coloured on the outside, but still pink on the inside.
- To serve: Place the freekeh on a platter. Break the salmon into pieces, and place on top. Dollop the yoghurt dressing on top and season to taste.