This global-inspired meal zips from the chopping board to the table in under half an hour. Dont believe us Take up the challenge. Set your timer and away you go!
- To make chermoula, wash coriander, then pick 1/4 cup leaves and reserve. Place remaining coriander, including roots, stems and leaves, in a food processor. Juice lemons, then add to food processor with garlic, cumin, paprika, vinegar, oil and 1/2 teaspoon salt. Process until smooth. Makes 1 cup.
- Cook lentils in a saucepan of boiling water for 12 minutes or until tender.
- Meanwhile, preheat grill to high. Place salmon on a greased oven tray. Drizzle 1 tablespoon chermoula over each piece of salmon, then cook for 8 minutes or until just cooked. Rest for 5 minutes.
- Meanwhile, to make salad, halve and remove stones from avocados. Using a small knife, score flesh into 1cm pieces while still in the skin. Using a large spoon, scoop out flesh close to the skin in one movement, then place in a bowl. Add remaining chermoula and toss gently to combine.
- Drain lentils and return to pan. Season with salt and pepper, then toss with 1 tablespoon oil. Divide among bowls, then top with a piece of salmon. Spoon over avocado and chermoula salad, then scatter with reserved coriander leaves to serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set