sunshine flavours

Harissa and honey roast salmon with sumac pickled onions and tahini yogurt

Honey and harissa give a sweet and spicy kick to this side of salmon. It’s surprisingly quick and easy, but looks gorgeous when taken whole to the table. Leftovers are great cold the next day, too.

25 MINUTES | SERVES 4-6 | EASY | GF

harissa 2-4 tbsp (depending on how spicy you like it) runny honey 3 tbsp
olive oil 1 tbsp
orange ½, juiced
side of salmon 1kg, pin bones removed

TAHINI YOGURT

thick greek yogurt 150g
tahini 2 tbsp
lemon¹/2, a squeeze of juice
toasted sesame seeds a pinch (optional)

SUMAC PICKLED ONIONS

red onion 1 small, finely sliced
red wine vinegar 2 tbsp
sugar (any kind) ½ tbsp
sumac 1 tsp
dill ½ a small bunch, roughly chopped

1 Heat the oven to 200C/fan 180C/gas 6. Whisk together the harissa, honey, olive oil, orange juice and some seasoning in a small bowl. In a separate bowl, toss the red onion with the vinegar, sugar and a pinch of salt, and leave to pickle at room temperature – the longer you leave them the pinker they will become.

Line a shallow baking sheet with