Oh this is so good. My kind of supper which means it’s simple to put together but it’s packed full of flavour and full of contrast. I’m tired at the moment which is such a boring thing to say and of course I know I’m not the only one but I really am and so the recipes in this newsletter really do represent what I’m cooking at home. I want to eat delicious things, I want to take joy in what I’m eating but I need it to be quick and simple.
This warm salad full of roasted vegetables with a hot honey dressing is a variation of something I make a lot at home. Swap in cous cous, pearl barley, giant cous cous, lentils - all will work instead of the bulgar wheat and all will be delicious. It’s also a great way to use up what veg you have in the fridge. Don’t stress if you don’t have exactly the same as I do, you can use pretty much anything. (As always I will include lots of ideas in the Notes section). Bung it on a tray, drizzle with olive oil, salt and pepper and roast until soft. Toss through the warm bulgur, be generous with the herbs and it’s such a good base for a delicious supper. Highly recommend serving with a protein like this salmon or some grilled sticky chicken.
And if you’ve read Dinner Tonight for any length of time you will know how strongly I feel about the importance of contrast in textures when it comes to making something taste amazing. The whole dish is finished off so well by the addition of something cool and creamy. Here I used dollops of labneh but you could use tzatziki, a whipped feta tzatziki, lemony greek yoghurt - dolloped or loosed with a little more lemon juice and water if needed so you can drizzle it, whipped feta…I don’t mind what you use but promise me you will add something.
Salmon is such a good weeknight staple and I find it’s just so often the answer to what to have for supper. It’s quick, healthy and delicious. And there are so many ways you can jazz it up. More often than not I bung it in the oven as, well it’s just the easiest and least faff. I find most people overcook their salmon, which is totally fine if that’s your preference but I like mine “just” done where it flakes in a very satisfying way when you nudge it with a knife and it’s still lovely and pink. This honestly takes about 10 mins in a hot oven - so it’s the ultimate fast food. I love it drizzled with the holy grail of a little olive oil, some flakey salt and pepper, but also regularly have it with a smidge of butter and some dijon mustard. Also excellent with a herby garlic butter, or smeared in a little mustard and then crusted in herbed panko breadcrumbs. The possibilities are mainly very simple and helpfully endless.
I’ve used a red chilli pesto which I found in my local supermarket and it was delicious. Anything you can find that is similar will work well: red pesto, chilli paste, Calabrian chilli paste etc etc. If you can’t find anything similar, tomato paste mixed with a little honey is very good. Add in a little chilli crisp if you have it and this is also one of my favourites.
Don’t stress if you make too much of the “salad”. It keeps so well in the fridge for a few days and makes for a brilliant lunch. A true ‘salad that won’t go soggy situation”. Pop it in a Tupperware, add some cherry tomatoes dressed in olive oil, a handful of rocket and some toasted pine nuts. Put the lid on without tossing it and when you’re ready to eat just tip it out and you’ve got a perfect lunch to make the office green with envy.
Incidentally this would also be a lovely thing to serve to friends coming over. It’s all preppable which is very important to me when I’m cooking for other people. I want everything done before they arrive and then I can just warm things through or quickly cook the salmon. I don’t want to be faffing, I want to be enjoying my friends. This would be perfect.
Serves 2
