Herby Kale Salad with Hot-Smoked Salmon
For those summer days when it’s simply too hot to cook, this za’atar, dill and kale salad is fresh, easy and requires minimal time in the kitchen. Tossed in a creamy feta dressing and topped with salty hot-smoked salmon, it’s well worth making a big batch to keep in the fridge.
For the salad
- 150g Pearl couscous
- 150g Kale
- 1 Cucumber
- 100g Frozen peas
- 100g Sugar-snap peas
- 2 Slices hot-smoked salmon or trout
For the dressing
- 2 Bird's eye green chillies
- 2 Tbsp tahini
- Large handful dill
- Large handful basil
- 1 Garlic clove
- ½ Lemon, juice
- 1 Tbsp za’atar
- 100g Feta
- Large splash feta liquid
- 50ml Hot water
Step 1
Add the pearl couscous to a pot of boiling water and simmer for 10 minutes.
Step 2
Remove the kale leaves by holding the stalk firmly in one hand and pulling the leaves downward with the other, stripping them from the stem. Chop the leaves into small pieces. Then, massage the kale in a bowl with a good glug of olive oil and a generous pinch of salt.
Step 3
Chop the sugar-snap peas at a slight diagonal and julienne the cucumber into batons. Run the frozen peas under cold water until thawed, and drain.
Step 4
Add the dressing ingredients to a blender and blend until smooth.
Step 5
Mix the kale, couscous, sugar-snap peas, peas and cucumber in a bowl. Transfer to a plate and top with chunks of hot-smoked salmon (or trout). Drizzle with the dressing and finish with a sprinkle of feta, dill and za’atar.