Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- water, for soaking
Pomegranate and parsley topping
- 50 g red wine vinegar
- 2 tbsp caster sugar
- 2 tsp salt
- 100 g water
- ½ red onion, cut into thin slices
- 5 sprigs fresh flat-leaf parsley, roughly chopped
- ½ pomegranate, arils only
Preserved lemon dressing
- 1 piece preserved lemon
- 170 g natural yoghurt
- 2 tbsp olive oil
- 2 tbsp water
- ground black pepper, to season
- 1 tsp caraway seeds
Salmon and potatoes
- 800 - 900 g fresh boneless salmon fillet
- 2 - 3 tsp za'atar, plus extra to season (see Tips)
- olive oil, for drizzling
- 800 g water
- 8 - 12 new baby potatoes
- 50 g slivered almonds, toasted
- Nutrition
- per 1 portion
- Calories
- 3436.8 kJ / 818.3 kcal
- Protein
- 56.8 g
- Carbohydrates
- 29 g
- Fat
- 51.7 g
- Saturated Fat
- 9.7 g
- Fibre
- 6.5 g
- Sodium
- 1348.2 mg
Alternative recipes
Paella
30 min
Peruvian roast chicken with green sauce and avocado salad
25h 35min
Sous vide fillet steak with gin and peppercorn sauce
2h 20min
Middle Eastern salmon with tahini yoghurt
40min
Marinated white fish fillets with chermoula sauce and couscous salad
1h 10min
Salmon, quinoa, feta and mixed vegetable salad
50min
Sicilian prawn salad
40min
Prawn arrabiata with zucchini noodles
40min
Crispy-skinned snapper with macadamia cream and spring vegetables
1 godz.
Asparagus and broad bean salad
25min
Lemon and ginger Prosecco cocktail
45 min
Zingy avocado and lime dip
10min