Za'atar Salmon Fillet on Lentil Tabbouleh with Roasted Broccoli and Tahini Drizzle
Ingredients — 2 Servings
- 1 piece lemon, waxed
- 12.5 g tahini paste
- 1 tsp honey
- salt and pepper to taste
- 1 piece spring onion
- 20 g mint
- 20 g parsley
- 20 g dried cranberries
- 50 g ajvar
- sugar to taste
- 390 g brown lentils
- 1 small cucumber
- 1 piece broccoli
- 300 g salmon fillet
- 6 g za'atar
- 2 g spice blend "Hello Mezze"
- 150 ml water
Instructions
- 1
Wash the vegetables and herbs. Preheat the oven to 220 °C (200 °C for fan ovens). For cooking, you will also need 1 baking sheet with parchment paper, 1 large frying pan, 1 small bowl, 1 sieve, and 1 large bowl.
- 2
Squeeze the lemon. In a small bowl, mix tahini, ¼ of the lemon juice, honey, salt, and pepper to make a dip. Tip: If the dip is still too thick, you can add cold water teaspoon by teaspoon.
- 3
Slice the spring onion into fine rings.
- 4
Finely chop the mint and parsley leaves.
- 5
Coarsely chop the cranberries.
- 6
In a large bowl, combine ajvar, chopped herbs, spring onion, cranberries, ⅔ of the remaining lemon juice, salt, pepper, and a pinch of sugar to make a dressing.
Open the full recipe, add to weekly plan, generate shopping list — all in the app.
