Spiced Salmon with Sumac Tabbouleh, Crispy Chickpeas and Tahini Dill Dressing

This recipe has bags of flavour, plenty of texture and is very healthy and quick to make. Pairing lemon and garlic tahini sauces with fish is a new discovery for me but one I am very much on board with. The spices on the salmon compliment the creaminess of the dressing, zestiness of the sumac tabbouleh and the crunch of the chickpeas.

Serves 4
1. First make the bulgur wheat salad. Rinse 250g of bulgur wheat well before adding to a saucepan with 450ml of chicken stock. Simmer gently until all the liquid has been absorbed and the bulgur wheat is cooked.
2. Meanwhile rinse a can of chickpeas before placing on a baking tray. Drizzle with 1 tbsp olive oil, season and add 1 tsp of cumin, coriander, smoked paprika, garlic granules and 1/2 tsp hot chilli powder.  Stir well and roast in an oven at 180fan for 12-15 mins until crispy. Set aside.
3. Next, quarter 250g cherry tomatoes and add to the bulgur wheat with half a deseeded chopped cucumber, a chopped red pepper and a bunch of sliced spring onions. Stir well and add some chopped mint, parsley and coriander, the juice of a lemon, a good glug of extra virgin olive oil and 1 heaped tsp sumac. Season to taste and stir well.
4. For the tahini dressing, add 75g tahini to a bowl and mix with the juice of a lemon, 2 crushed garlic cloves, salt, pepper and some chopped dill, adding enough water until it reaches a dressing consistency.
5. Next make a quick dressing from 3 tbsps olive oil, 1 tbsp red wine vinegar, 1 tsp red pepper flakes and some chopped coriander.
6. Coat the salmon in a spice mix made from 1 tsp cumin, 1 tsp ground cardamom, 1 tsp turmeric, 1 tsp ground coriander, 1 tsp paprika, and 1/2 tsp chilli powder. Fry the salmon fillets until golden and slightly crispy and season well.
7. Serve with the salad, chickpeas, tahini sauce and drizzled with the dressing.