Name: Harissa salmon pasta salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Boil
Ingredients: 3 Tbs harissa paste; 600 g salmon chopped; 1 Tbs vegetable oil; 350 g cherry tomatoes halved; 3 cup pasta penne, cooked; 1 red onion sliced; 40 g rocket; 10 g fresh mint; sea salt and freshly ground black pepper; almonds flaked, toasted, to garnish; 1 Tbs cumin seeds; 3 Tbs fresh chillies 573; lemon juice only; 1/2 tsp sugar; 10 g fresh parsley chopped

Recipe Disclaimer

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Ingredients (15)

3 Tbs	harissa paste
600 g	salmon — chopped
1 Tbs	vegetable oil
350 g	cherry tomatoes — halved
3 cup	pasta — penne, cooked
1	red onion — sliced
40 g	rocket
10 g	fresh mint
	sea salt and freshly ground black pepper
	almonds — flaked, toasted, to garnish

DRESSING:

1 Tbs	cumin — seeds
3 Tbs	fresh chillies — 573
	lemon — juice only
1/2 tsp	sugar
10 g	fresh parsley — chopped

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Method:

Spread the Harissa paste over the salmon, heat a pan and add the oil. Pan-fry pieces of salmon until desired doneness. Remove fish from the pan, set aside and allow to cool. Toss the halved tomatoes into the pan and allow to cook until skins just wrinkle, about 1–2 minutes, remove and set aside.

For the dressing:
Place the cumin seeds in a small frying pan, dry fry for 1 minute or until fragrant, remove and grind, using a pestle and mortar. Add the ground cumin seeds to a bowl and whisk in olive oil, stir through lemon juice, sugar and parsley.

To serve:
Place the pasta and all the remaining ingredients on a platter, toss to combine, pour over dressing, season and top with the fish. Sprinkle with flaked almonds.

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