Supergrain salmon salad with chili and mint dressing

Get into the brand new superfood revolution with this wholesome aggregate of grilled salmon, farro or freekeh, harissa, and herbs all combined together in a spicy main course salad

Ingredients

farro or freekeh 200g
vegetable stock
salmon 500g piece
harissa paste 2 tbsp
mint leaves to serve
salad leaves to serve

DRESSING

lemons 2, juiced
ground cumin 1 tsp
red chili 1, finely chopped
mint a handful of leaves, finely chopped
olive oil

Method

STEP 1Cook the grains in some stock for about 30 minutes, or until tender then drain really well. Tip into a bowl and add all the dressing ingredients with 3 tbsp olive oil. Season and toss well, then leave while you cook the salmon.
STEP 2Put the salmon on a baking tray and brush generously with harissa. Grill for 5-6 minutes, or until the salmon is cooked through. Cool a little than break into large chunks (discarding any skin or bone).
STEP 3Pile the grains, mint, and salad leave onto a platter with the salmon then serve.