Recipe: Harissa Salmon with Cauliflower Tabbouleh
Instructions
Step 1
Preheat the oven to 180°C, fan 160°C, gas mark 4. Put each salmon fillet onto a large square of foil, spread over the harissa paste, and drizzle with half the lemon juice. Fold the foil into loose parcels and bake for 18-20 minutes, until cooked through.
Step 2
Meanwhile, grate the cauliflower (or blitz it in a food processor) until it has a couscous-like texture. Mist a nonstick frying pan with cooking spray, add the cauliflower and cook over a medium heat for 4-5 minutes.
Step 3
Combine the cauliflower with the herbs, vinegar, oil, remaining lemon juice, tomatoes and most of the spring onions. Season.
Step 4
Mist a griddle pan with cooking spray and cook the courgette over a high heat for about 30 seconds on each side.
Step 5
Serve the salmon, ‘tabbouleh’ and courgette, garnished with the reserved spring onions, with lemon wedges on the side.
