In the middle of Spring, yesterday felt like high Summer. It got to a crazy 39°C and all I really felt like were seven icicles and a really big bottle of water, but that’s probably not sustenance enough.
The afternoon cooled down with with sea breezes, and this layered salad was a fresh and, importantly, cool dinner solution.
//A recipe for layered summer salad
For this recipe I’ve used a disposable baking tray so that we could bin it after our picnic. But you could use any large tupperware container or serving dish.
Also, make sure you read through the method because you can probably work on a few of the layers at once.
(to serve 2)
1 tsp Cajun spice mix
1 clove garlic, peeled and crushed
1 lemon, zested and juiced
4 tbs olive oil
1 cup couscous
1 cup boiling water
1 zucchini, halved and chopped into semi-circles
2 x 125g fillets salmon, skinned and boned
4 small scallops (optional)
1 tomato, diced
1 small capsicum, diced
1 tsp dried oregano
1 handful of rocket leaves
for the marinade
In a bowl, combine the Cajun spice mix, crushed garlic, half of the lemon juice and zest, and about a tablespoon of olive oil. Add the salmon and scallops and stir to coat well with the marinade. Set aside.
Place the couscous in a pot (that has a lid) and add the boiling water and stir well. Cover the pot and set aside for ten minutes. Fluff the cooked couscous with a fork and spread along the bottom of your serving dish. Leave to cool.
Heat a pan at low-medium heat with a dash of oil. Fry the zucchini until browned on both sides or cooked through. Spread over the couscous. Leave to cool.
Heat the same pan to a medium heat and add the salmon and scallops. Cook for 3 minutes on each side. Turn heat off, but leave the fish in the pan to cook in the residual heat while you prepare layer #4. Break the salmon apart and scatter over the first two layers.
In a bowl, combine the tomatoes, capsicum, the remaining lemon juice and zest, oregano and a dash of olive oil. Scatter over the salmon and scallops. Blanket this with the rocket and drizzle over a little olive oil with a crack of salt.
Take this super satisfying dish to a park, open a bottle of crisp white and watch the sunset. This summer is set to be a good one.