Crispy Salmon with Freekeh Tabbouleh and Lemon Caper Yoghurt Dressing
Ingredients
- 1/2 cup cracked freekeh
- 1 Lebanese cucumber
- 1/2 sweet Palermo capsicum
- 2 spring onions
- 2 tablespoons parsley
- 2 tablespoons mint
- 1 1/2 teaspoons balsamic vinegar
- 1 1/2 tablespoons olive oil
- 1/2 cup natural yoghurt
- Zest and juice of 1/2 a lemon
- 1 tablespoon finely chopped capers
- 300g salmon fillet
- 1 tablespoon chopped parsley
Instructions
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