The Triple ‘S’ Salad

the triple ‘s’ salad
From Stonesoup
serves 2

Sumac is a wonderful middle eastern spice. It has a sensuous ruby colour and super fresh lemony flavour. It’s brilliant with fish but you can use it pretty much anywhere you’d use a splash of lemon juice to bring flavours to life. If you can’t find sumac, use lemon zest instead.

The dressing here is a brilliant number to have in your repertoire. It’s nutty and creamy and lemony fresh all at the same time. And apart from bring brilliant on salads, it’s also a great sauce to serve with roast veg, chicken or fish.

2 tablespoons lemon juice
2 tablespoons tahini
2 handfuls baby spinach leaves
1 can salmon (200g / 7oz), drained
2 large pinches sumac, optional

1. In a small bowl stir lemon juice, tahini and 2 tablespoons water until smooth. If it’s too thick, add a little more water. Season.

2. Divide spinach leaves between 2 plates. Top with salmon, using a fork to break it into chunks.

3. Drizzle over dressing. Sprinkle over sumac, if using.

VARIATIONS
no sumac? – just skip it or use some lemon or lime zest.

vegan / vegetarian – replace salmon with a drained can of lentils or chickpeas.

different fish – feel free to use canned tuna or sardines instead of the salmon.

fresh fish – if you’re happy to pan fry a couple of fillets of salmon, ocean trout or other fish they’ll work brilliantly in place of the canned salmon.

sesame-free – either replace the tahini with almond or other nut butter. Or just use 4 tablespoons extra virgin olive oil (and no water) to give the dressing the richness it needs.

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