Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Fusilli
Za’atar Salmon Fusilli Salad with Tahini
Salmon roasted under a za'atar crust, then laid over a lemon and sumac fusilli salad. The tahini goes on at the table so it does not disappear into the pasta.
Camilla Gobourn
Feeds: 4
25 minutes
Ingredients
- 300g fusili
- For the Salmon
-
4 salmon fillets (or 1 large side of salmon, skin on)
-
Olive oil
-
2 tbsp za’atar
-
Salt and black pepper
- For the Fusilli Salad
-
Olive oil
-
100ml extra virgin olive oil
-
1 small garlic clove, minced
-
Zest and juice of 1 lemon
-
1 tsp sumac
-
1 tsp dried mint
-
Salt and black pepper
-
200g cherry tomatoes, halved
-
½ cucumber, diced
-
80g black olives, pitted and roughly chopped
-
Small bunch parsley, leaves picked
-
Small bunch dill, leaves picked
-
Small bunch fresh mint, leaves picked
- For the Tahini Drizzle
-
4 tbsp tahini
-
Juice of 1 lemon
-
1 tsp honey
-
3–6 tbsp cold water
-
Salt
- To Serve
-
Handful of pomegranate seeds
-
Extra herbs and lemon wedges, to serve
Fusilli
From: £4.95
Method
1
Preheat the oven to 200°C (180°C fan). Place the salmon onto a lined tray, drizzle with olive oil, then rub with the za’atar, juice, and seasoning. Roast for 12–15 minutes (or 20–25 minutes for a side) until just cooked and still juicy.
2
Cook the pasta in well-salted water until al dente, then drain and let it cool slightly. Whisk together the olive oil, lemon zest, juice, sumac, dried mint, salt and pepper to create a dressing. Tip the pasta into a large bowl or serving platter with the cherry tomatoes, cucumber, olives and fresh herbs. Pour over the dressing and toss to combine.
3
In a small jug, whisk together the tahini, lemon juice and a pinch of salt, adding water gradually until you have a smooth, pourable drizzle.
4
Spread the pasta salad onto a large serving platter. Place the salmon fillets on top or lay over the whole side, then drizzle the tahini generously over the salmon and across the pasta. Scatter with pomegranate seeds, extra herbs, then finish with a final drizzle of olive oil. Serve with lemon wedges on the side.
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