-
1
Roughly chop cherry truss tomatoes and flat leaf parsley, tear mint leaves and crush garlic.
-
2
Combine with cooked cous cous, raw sugar, lemon juice, sea salt, cracked black pepper and rice bran oil and refrigerate.
-
3
Simply combine crème fraiche with sumac and zest of 1 lime. Check seasoning, place into airtight container and refrigerate
-
4
Lightly coat each portion in Canola oil and then completely cover each in Dukkah.
-
5
Heat a large non-stick or cast iron pan with a little ghee or oil until hot, carefully place each steak into the pan Dukkah side down, reduce the heat and cook for approx. 1minute. Carefully turn over and cook for a further 4-5 minutes or until flesh is firm.
-
6
Plate up with salad and serve creme fraiche dressing separately or drizzle over the salad and salmon portion
