Fish
Sweet, sticky roasted tomatoes and meltingly tender salmon find freshness with a zesty and peppery burghul salad for a deeply flavoured, tray-baked dinner that delivers lightness on warm summer evenings.
Preheat oven 200°C fan-forced. Cut tomatoes into quarters and place on a lined baking tray. Drizzle with pomegranate molasses and season with salt and pepper. Toss to coat and set aside.
Add salmon to tray with tomatoes. Place olive oil and Za’atar Bazaar in a bowl with a pinch of salt and mix to combine. Drizzle over salmon and bake for 8–10 minutes or until salmon is cooked and tomatoes are softened.
Place burghul in a heatproof bowl and cover with 80ml (⅓ cup) boiling water. Cover with a clean tea towel and set aside for 5 minutes. Fluff with a fork.
Finely chop spring onions. Cut radishes into quarters and zest ½ the lemon half.
Roughly chop dill. Place tomato and pan juices, most of the dill (reserving some to serve), burghul, lemon zest, radish and spring onion in a bowl and mix well. Season with salt and pepper.
Cut lemon into wedges. Divide tomato salad between bowls and top with salmon. Sprinkle with reserved dill and serve with lemon wedges.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
