A Middle Eastern barbecue

I hosted an event with Australian chef Greg Malouf recently. It confirmed my thoughts on how delicious Middle Eastern flavours are. The simplest dishes can be enhanced with the addition of a spice, herb or special ingredient. We used fresh fenugreek leaves, baharat spice, orange-blossom water and the incredible black Turkish chilli, which was particularly aromatic.

In this salmon dish, I have used some of the flavours from Greg's signature taratour-style baked salmon fillet in fragrant salt. I coat the barbecued salmon fillets in a vibrant tahini yoghurt mix, before rolling them in a beautiful carpet of finely chopped herbs, nuts and sumac. This spice has a fantastic sour flavour that cuts through the richness of the salmon.

Freekeh is green wheat that has been roasted, which brings out a beautiful nutty flavour. Using it instead of cracked wheat gives this tabbouleh a fantastic flavour lift. Freekeh, barberries and sumac are available from Middle Eastern shops and delicatessens.

BARBECUED SALMON WITH TAHINI AND HERBS

4 tbsp parsley, finely chopped

2 tbsp mint, finely chopped

1½ tbsp smoked almonds, finely chopped

1 tbsp sumac

2 shallots, finely diced

150g natural yoghurt

1 tbsp tahini

3 tbsp lemon juice

1 garlic clove, mashed to a puree

6 x 120g salmon fillet

vegetable oil

Place the herbs, almonds, sumac and shallots in a small bowl and mix well. Mix together the yoghurt, tahini, lemon juice and garlic paste and place in the fridge for one hour before using. Preheat the barbecue, then lightly rub the salmon with some vegetable oil and grill it for three minutes on each side or until just cooked. Place on a plate and let cool for five minutes. Smear a spoonful of the tahini yoghurt over the fillet, then spread the herb mix on a flat plate. Place the fillet on the herbs, then lift it off the plate and place on a serving plate.

Serves 6

FREEKEH TABBOULEH

60g butter

1 stick celery, finely diced

3 red shallots, finely diced

1 small garlic clove, finely chopped

200g freekeh, rinsed under cold water

1 bay leaf

2 tbsp barberries

3 tbsp extra-virgin olive oil

1 tbsp chardonnay vinegar

3 ripe tomatoes, finely diced

1 Lebanese cucumber, finely diced

2 handfuls flat-leaf parsley, roughly chopped

1 handful mint, roughly chopped

salt and pepper

Place the butter, celery, shallots and garlic in a medium-sized saucepan and cook over a low heat. Add the freekeh and bay leaf to the pan and stir so the grain is coated in the butter. Add 230 millilitres of water to the pan, bring to the boil, then cover with a lid, reduce to a simmer and cook on a low heat. Check the freekeh after 12 minutes and taste a small amount - the larger the grain, the longer the cooking time. When cooked (it should be al dente, with a slight bite), remove the freekeh from the pan and spread out on a large plate to cool quickly. When cold, it can be kept in an airtight container for two days. Place the barberries in a small bowl, pour half a cup of boiling water over them and let them cool. When cool, pour off most of the water, leaving about one tablespoon, add the olive oil and vinegar and mix well. Put the freekeh in a large bowl, removing the bay leaf, then add the tomato, cucumber and herbs. Pour the barberry dressing over and mix well. Add salt and pepper to taste.

Serves 6