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 midi cucumber; ¼ tsp fine sea salt; 1 clove/s garlic; 100 g Essential Greek Style Yogurt; 1 tbsp Essential Olive Oil; 2 salmon fillets; 1 tsp Cooks' Ingredients Zaatar; 300 g pouches The Levantine Table Freekeh, Black Rice & Chickpeas; Pomegranate seeds, for scattering (optional)

A speedy, colourful and gently spiced supper that is a good source of omega-3 fatty acids.

4 out of 5 stars(10) Rate this recipe

HealthyHigh in omega 31 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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

Preheat the grill to high and set a rack inside about 2/3 of the way up. Coarsely grate the cucumber into a sieve set over a bowl. Stir in the salt; 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 the fillets aren’t too close to the heat, otherwise the zaatar will burn). Meanwhile, heat the pack of freekeh, black rice & 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.