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    Salmon and sugar snap tabbouleh with herb yogurt dressing

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    Salmon and sugar snap tabbouleh with herb yogurt dressing

    Tabbouleh is a classic Middle-Eastern salad. Here it’s turned into a wholesome spring supper with seared salmon, extra veg and a zingy basil dressing.

    • Preparation time: 35 minutes
    • Cooking time: 40

    Serves: 4


    4 salmon fillets, skinned

    1 tbsp olive oil

    1⁄2 tsp ground allspice

    120g (8 tbsp) Greek yogurt

    25g pack basil

    1⁄2 x 25g pack chives

    1 tbsp lemon juice

    1 tsp honey


    150g bulgar wheat

    200g sugar snap peas, trimmed and halved

    1 romano red pepper, deseeded and sliced

    1⁄2 red onion, finely sliced

    250g cherry tomatoes, halved

    1⁄2 cucumber, deseeded and finely diced

    25g flat leaf parsley, stalks finely chopped and leaves roughly chopped

    25g mint, leaves roughly chopped

    3 tbsp extra virginolive oil

    1 lemon, juice

    1⁄2 tsp ground allspice


    1. Start by making the tabbouleh. Put the bulgar wheat in a bowl and cover with boiling water from the kettle (about 200ml). Tightly cover the bowl with cling film and set aside for 15 minutes.

    2. Fluff up the bulgar wheat (it should be al dente) and toss with the vegetables and herbs. Whisk together the oil, lemon juice and allspice, and stir through the tabbouleh; season and set aside. You can prepare the tabbouleh up to 1-2 hours in advance, if liked.

    3. Heat a large, heavy-based frying pan over a high heat. Brush the salmon fillets with the oil, season and sprinkle all over with the allspice. Fry for 2 minutes, then flip over and cook for another 2-3 minutes or until just cooked through; set aside to rest for a minute.

    4. Put the yogurt, herbs, lemon juice and honey in a small high-speed blender. Season and whizz until smooth. Serve the salmon on the tabbouleh, with the dressing alongside, to drizzle over the salmon.

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