Middle Eastern salmon with tahini yoghurt

Tahini Yoghurt

• 1 garlic clove
• ½ tsp sea salt
• 200 g Greek yoghurt
• 50 g tahini
• 30 g freshly squeezed lemon juice

Walnut crumble

• 80 g walnuts
• 20 g fresh coriander (approx. 1 bunch), leaves only
• 2 sprigs fresh mint, leaves only
• 1 - 2 fresh long red chillies, deseeded if preferred and cut into halves
• ¼ brown onion
• 30 g freshly squeezed lemon juice
• 1 tsp sumac
• 2 tsp extra virgin olive oil
• sea salt, to taste
• ground black pepper, to taste

Couscous & Salmon

• 1200 g water
• 2 tsp Vegetable stock paste
• 250 g Israeli couscous
• 4 fresh skinless, boneless salmon fillets (approx. 110 g each)
• 1 - 2 pinches sea salt
• 1 - 2 pinches ground black pepper
• 2 tbsp extra virgin olive oil
• 2 tsp freshly squeezed lemon juice
• 250 g cherry tomatoes, cut into halves
• ½ continental cucumber, cut into pieces
• 10 sprigs fresh parsley, leaves only