Pan-Seared Salmon with Roasted Beetroot and Freekeh Salad

PREP 20 MINS COOK 45 MINS SERVES 4

Freekeh is cracked green wheat and is available at selected health food shops

and Middle Eastern food shops. If using unpackaged freekeh, rinse it to remove

any chaff or stones.

4 x 150g salmon fillets

oil, for frying

TAHINI YOGHURT

250g Greek-style yoghurt

100g feta

1 tbsp tahini

juice of 1 lemon

1 tsp ground cumin

FREEKEH SALAD

4 small beetroots, quartered

1 tbsp olive oil

salt and pepper, to taste

1 small red onion, peeled and finely chopped

1 clove garlic, peeled and finely chopped

200g freekeh, washed

160ml chicken stock

seeds of 1 pomegranate

⅓ cup finely chopped coriander

⅓ cup finely chopped flat-leaf parsley

⅓ cup finely chopped mint

SALAD DRESSING

3 tsp ground cumin

3 tsp sumac

100ml olive oil

40ml red wine vinegar

juice of 1 lemon

2 cloves garlic, peeled and crushed

1 long red chilli, thinly sliced

chopped toasted macadamias, to serve

1 To make the tahini yoghurt, process all the ingredients in a food processor until combined. Cover and refrigerate until needed.

2 Preheat the oven to 200°C. To make the salad, drizzle the beetroot with half the oil, then season to taste and individually wrap in foil. Place on an oven tray and roast for 30 minutes, or until tender. Cool, then peel and discard the skins. Coarsely chop the beetroot and set aside.

3 Heat the remaining oil in a medium frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 3 minutes, or until softened. Add the freekeh, stock and 100ml water. Simmer, covered, for 15 minutes, or until tender and liquid has been absorbed. Spread the mixture out onto an oven tray to cool.

4 Meanwhile, to make the salad dressing, dry-fry the spices in a small frying pan over low heat until fragrant. Place in a medium bowl with the remaining ingredients and whisk to combine. Add the cooled freekeh, chopped beetroot and remaining salad ingredients. Toss to combine, then season to taste.

5 Lightly oil a frying pan and heat over medium–high heat. Add the salmon, skin-side down, to the pan and cook for 4 minutes, or until the skin is crisp. Turn and cook for another minute. Transfer to a warm plate for 3 minutes to rest.

6 Spoon the tahini yoghurt onto the centre of 4 plates. Top with the salad, then a piece of salmon. Sprinkle over chopped macadamias to serve.

MKR: Best Of The Best Cookbook ($39.99), published by Hachette Australia.