Salmon with Spicy Cucumber-Pineapple Salsa
- 13 Apr - 19 Apr, 2024
· 4 eggs
· 2 tablespoon extra virgin olive oil
· 1 lemon, juiced
· 1 x 400g can chickpeas, drained (liquid reserved)
· 2 tablespoon tahini
· ¼ teaspoon cinnamon
· ½ teaspoon ground cumin
· ½ red onion, thinly sliced
· 200g cherry tomatoes, halved
· 1 cup flat leaf parsley, coarsely chopped
· 1 tablespoon sumac powder
· 4 slices sourdough, toasted
To make dressing, mix two teaspoon of the olive oil with the half the lemon juice and set aside. Place the drained chickpeas in a small saucepan and cover with water and bring to the boil. Remove from heat and drain. Put into the bowl of a food processor along with remaining olive oil, tahini cinnamon and cumin. Process until smooth. If necessary, add a little of the reserved liquid for the chickpeas if the hummus appears to be too thick. Combine the onion, tomatoes, parsley, half the sumac and the dressing in a bowl, tossing gently. Poach the eggs in simmering water until cooked to your liking. Drain well. Spread a tablespoon of the hummus on to each piece of toast and top with a poached egg. Top with the onion and tomato salad and sprinkle with remaining sumac.
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