Zaatar salmon & cucumber tzatziki

Name: Zaatar salmon & cucumber tzatziki
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 200 g cucumber; ¼ tsp fine sea salt; 1 clove/s garlic; 100 g Essential Greek Style Yogurt; 1 tbsp Essential Olive Oil; 2 large salmon fillets; 1 tsp Cooks' Ingredients Herby Zaatar; 300 g pack Waitrose Freekeh, Black Rice & Chickpeas; Pomegranate seeds, for scattering (optional)

An elegant meal for two that can be on the table in around 20 minutes and is high in omega-3 fatty acids.

4 out of 5 stars(10) Rate this recipe

HealthyHigh in omega 31 of your 5 a day10 plant varieties

Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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200g cucumber
¼ tsp fine sea salt
1 clove/s garlic
100g Essential Greek Style Yogurt
1 tbsp Essential Olive Oil
2 large salmon fillets
1 tsp Cooks' Ingredients Herby Zaatar
300g pack Waitrose Freekeh, Black Rice & Chickpeas
Pomegranate seeds, for scattering (optional)

Preheat the grill to high and set a rack inside about ⅔ of the way up. Coarsely grate the cucumber into a sieve set over a bowl. Stir in the salt and set aside for 5 minutes. Meanwhile, finely grate about ¼ of the garlic into a bowl and stir in the yogurt; set aside.
Grate the remaining garlic into a separate small bowl and mix with the oil. Put the salmon fillets skin-side down on a foil-lined baking tray and brush with the garlic oil. Season and scatter over the zaatar. Grill for 7-8 minutes (or longer, if needed) until cooked through, opaque and the flesh flakes easily with a fork (it’s important that the fillets aren’t too close to the heat, otherwise the zaatar will burn). Meanwhile, heat the freekeh, black rice and chickpeas according to pack instructions.
Press the cucumber in the sieve with the back of a spoon to remove the excess liquid. Stir the cucumber into the garlic-yogurt mixture and serve with the salmon and grain mix. Scatter some pomegranate seeds over the top, if liked.