This salad is my go to dish for a summer picnic or for a packed lunch. I discovered sumac at a Lebanese restaurant a few months back and have been obsessed ever since, it adds a lot of flavour to lemoney dishes but isn’t overly spicy. The quinoa means it’s a salad that is actually filling, unlike most! It keeps well in the fridge for a few days so it’s also a great option for meal prepping.

Overall time required: 20 minutes

Serves 1

Ingredients:

• 1 salmon fillet
• 50g quinoa
• Half a cucumber, chopped into chunks
• Handful of rocket leaves
• 3 radishes, sliced
• 5 tomatoes, sliced in half
• Vegetable stock
• 1 teaspoon sumac
• Juice of half a lemon
• Handful of mint leaves, roughly chopped
• Handful of coriander, roughly chopped
• 1 teaspoon olive oil for cooking and 1 teaspoon for dressing the salad

Method:

Prepare your quinoa according to the packet. I like to cook it in vegetable stock rather than boiling water for added flavour

Whilst your quinoa is cooking, pan fry your salmon fillet in olive oil and salt and pepper until cooked through. This shouldn’t take too long, around 4-5 minutes.

Toss all your vegetables and leaves into a bowl and add the cooked salmon , chopped into chunks. Add in your quinoa once ready.

Drizzle the olive oil, sumac and lemon juice through the salad and toss so all the ingredients are coated.