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
- 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
- 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.