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Ingredients
- water, for soaking
Pomegranate and parsley topping
- 50 g red wine vinegar
- 2 tbsp caster sugar
- 2 tsp salt
- 100 g water
- ½ red onion, cut into thin slices
- 5 sprigs fresh flat-leaf parsley, roughly chopped
- ½ pomegranate, arils only
Preserved lemon dressing
- 1 piece preserved lemon
- 170 g natural yoghurt
- 2 tbsp olive oil
- 2 tbsp water
- ground black pepper, to season
- 1 tsp caraway seeds
Salmon and potatoes
- 800 - 900 g fresh boneless salmon fillet
- 2 - 3 tsp za'atar, plus extra to season (see Tips)
- olive oil, for drizzling
- 800 g water
- 8 - 12 new baby potatoes
- 50 g slivered almonds, toasted
- Nutrition
- per 1 portion
- Calories
- 3436.8 kJ / 818.3 kcal
- Protein
- 56.8 g
- Carbohydrates
- 29 g
- Fat
- 51.7 g
- Saturated Fat
- 9.7 g
- Fibre
- 6.5 g
- Sodium
- 1348.2 mg
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