- 50g walnuts, finely chopped
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- large handful parsley leaves, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 2 tsp sumac, see 'Tip' below
This wine-coloured ground spice is one of the most useful but least known and most…
- ½ red onion, finely chopped
- zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 4 salmon fillets
- 2 tbsp houmous
A staple of Middle Eastern diets, this is a purée of cooked chickpeas, flavoured with tahini (a…
- couscous, pitta bread or flatbreads, to serve (optional)
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- yogurt, to serve (optional)
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
Heat oven to 200C/180C fan/gas 6. Mix together the chopped walnuts, parsley, sumac, red onion, lemon zest and juice of half the lemon. Season lightly and set aside.
Put the salmon on a baking tray and roast for 12 mins, then remove, spread with the houmous and return to the oven for another 3 mins. Sprinkle over the walnut mixture and serve with the remaining lemon half to squeeze over along with couscous, pita or flatbreads, and yogurt on the side, if you like.
Tarator and SumacTarator is a Middle-Eastern sauce made from walnuts, lemon juice, herbs and yogurt, and is usually eaten as a dip. Here it makes a delicious topping for salmon fillets. Sumac is a lemony flavoured seasoning made from ground, dried berries. If you can't find it, add a touch more lemon zest.