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Lebanese roast salmon and cauliflower salad

Katrina Woodman
  • 40 minutes
  • Serves 4

INGREDIENTS

2

salmon, large fillets

1/2

cauliflower

1 tsp

Coriander, ground

1 cup

Coriander, fresh leaves

2

Garlic cloves

1

Lemon, rind

1 cup

Mint, fresh leaves

1

Red onion, wedges

135 g

Grit burghul, fine

1 tbsp

Tahini

1 tsp

Sumac

2 tbsp

Olive oil, extra virgin

1 tsp

Cumin, ground

130 g

Greek yoghurt

1 tbsp

Water