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Receta Glorious Autumn Barbecue: Ras El Hanout and Za’atar Grilled Salmon, Chargrilled Vegetables in Yogurt Tahini Sauce, Tabouleh
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Ingredientes
- 60-80g burghul wheat, cooked
- 60 ml extra virgin olive oil
- 2 each red and yellow bell peppers
- 3 medium zucchinis, sliced lengthways about 0.5cm thick
- 1 aubergine, sliced thickly in about 1cm slices
- 1 bulb fennel, sliced lengthways
- 1good pinch of sea salt
- freshly cracked black pepper
- A good glug of extra virgin olive oil
- 1-2 tablespoons lime juice
- 2 to 3 springs each of rosemary, thyme and oregano, chopped
- 2 to 3 cloves garlic crushed
- 200g thick Greek yogurt
- 4 tablespoons tahini paste
- 120g pine nuts, toasted
- Pomegranate arils from 1 pomegranate
- 1 ½ kg tail piece of salmon in two halves, filleted but skin left on
- 2 teaspoons lemon pepper
- 4 teaspoons ras el hanout spice blend
- 2 tablespoons lemon juice
- 4 tablespoons olive oil
View Full Recipe at What's for Lunch Honey
