Surrey Homes | SH46 | August 2018 | Wedding supplement inside

Za’atar Salmon with
Cauliflower couscous
Serves 4
Omega-3 rich salmon is given a Middle Eastern spice up with
a za’atar crust. Using clean tasting cauliflower makes a lighter,
gluten free, alternative to a traditional wheat-based couscous.
• 4 salmon fillets
• Juice and zest from 1
lime
• Approx 3 tablespoons
za’atar (Middle Eastern
spice mix)
• 1 tbsp pomegranate
molasses
• 1 tbsp olive oil
Cauliflower ‘couscous’
• 1 bunch spring onions,
chopped
• a head of cauliflower,
florets only, grated, or
processed to course
couscous-style granules
• seeds from half a
pomegranate
• handful of mint, chopped
• 1 tbsp olive oil
Couscous dressing:
• 1 dsp honey
• 1 dsp white wine vinegar
• 1 dsp olive oil
• ½ tsp salt (to taste)
• small bunch watercress
and natural yoghurt to
serve
1Pre-heat the oven to
150c/gas 4. Marinade the
salmon fillets in the lime juice
and zest for 30 mins.
2Make the couscous by
lightly steaming the
cauliflower crumbs for 2-3
minutes. Transfer to a pan,
add the olive oil and spring
onions, sauté gently for
4-5 minutes, turn off the
heat and add the mint and
pomegranate seeds. Set to one
side until you’re ready to serve.
3Drizzle half the oil onto a
non-stick or foiled baking
sheet, lie the salmon pieces on
the baking sheet and brush
the rest of the oil on top of
the salmon. Smear on a little
pomegranate molasses, then
sprinkle a layer of za’atar on
top. Place in a pre-heated
oven (150c/gas 4) and bake
lightly. Cooking time will be
dependent on the thickness
of the salmon, but should be
approx 10-15mins. Be careful
not to over cook).
4Mix together dressing
ingredients and stir
through couccous. Serve
salmon on a bed of couscous,
with a dollop of yoghurt, a
swirl of pomegranate molasses
and garnish with watercress.
Avocado, matcha and
pistachio ice cream
Serves 4
Generally ice cream isn’t on my list of healthy foods, but if you use
avocado for part of the ‘cream’ texture, it suddenly is. The avocado
fruit is mild-tasting, silky in texture and goes really well (and not
just colour-wise) with pistachios. The addition of matcha green tea
blends in even more anti oxidants. This ice cream is really easy to
make and looks impressive (green, but impressive).
• 2 ripe avocados
• 75g finely chopped or
ground pistachios, plus a
handful more - roughly
chopped to decorate and
give the ice cream some
crunch
• 1 can condensed milk
(or for a vegan version
substitute 150ml almond,
or coconut milk*)
• 1 tbsp matcha (powdered
green tea)
• 1 tsp almond essence
• 1 tsp vanilla essence
1For a more intense, nutty
flavour, lightly toast the
pistachios prior to chopping/
grinding. Mash down the
avocados, or puree with a
stick blender to a smooth
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consistency, then add to a
mixing bowl, with all the other
ingredients and whisk together
for approx 5 minutes, until
well blended.
2Pour into a container and
place in the freezer for 3
hours or so, until frozen. The
magical thing about using
condensed milk in this recipe
is that it makes such a creamy
consistency that you won’t have
to stir/use an ice cream maker
while it is freezing. Take out
of the freezer 10 mins prior to
serving.
*If you are opting for the vegan
version, take it out of the freezer
and stir twice during the freezing
process (or use an ice cream
maker). This is done to stop ice
crystals forming.
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