Cauliflower and salmon traybake with tahini sauce

 

Ingredients

• 1 (1kg) large cauliflower, cut into 6 wedges
• 2 red onions, cut into wedges
• 1/4 cup (60ml) extra virgin olive oil
• 1/2 tsp caraway seeds
• 4 x 200g salmon fillets, skinless
• 1/2 cup firmly packed roughly chopped mint leaves
• 1/2 cup flat-leaf parsley leaves
• Seeds of 1/2 pomegranate
• 1 tsp sumac
• Warm flatbread, to serve (optional)

Tahini sauce

• 2/3 cup (190g) Greek-style natural yoghurt
• 1/3 cup (90g) tahini
• 2 tbs lemon juice
• 2 garlic cloves, crushed
• 1 tbs extra virgin olive oil

directions

• Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.
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  Arrange cauliflower and onion on prepared tray. Drizzle with 2 tbs oil and toss to coat. Season and sprinkle with caraway seeds. Roast for 30-35 minutes until golden and tender.
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  Brush salmon with 2 tsp oil and season. Toss cauliflower and onion, then nestle in salmon fillets. Roast for 8 minutes or until salmon is just cooked.
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  Meanwhile, make the tahini sauce. Combine all ingredients in a medium bowl and whisk with a fork until smooth and combined. Add 3-4 tbs water to loosen the sauce. Season to taste.
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  Combine the chopped herbs, pomegranate seeds, sumac and remaining 2 tsp oil in a small bowl.
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  To serve, drizzle salmon and cauliflower with tahini sauce. Sprinkle with herb mixture. Serve with warm bread, if desired