sunshine flavours

Whether you’re eating in or dining al fresco, these recipes promise to bring blissful vibes whatever the weather

-  ADAM BUSH and ANNA GLOVER

Harissa and honey roast salmon with sumac pickled onions and tahini yogurt

Honey and harissa give a sweet and spicy kick to this side of salmon. It’s surprisingly quick and easy, but looks gorgeous when taken whole to the table. Leftovers are great cold the next day, too.

25 MINUTES | SERVES 4-6 | EASY |

harissa 2-4 tbsp (depending on how spicy you like it)

runny honey 3 tbsp

olive oil 1 tbsp

orange ½, juiced

side of salmon 1kg, pin bones removed

TAHINI YOGURT

thick greek yogurt 150g

tahini 2 tbsp

lemon 1/2, a squeeze of juice

toasted sesame seeds a pinch (optional)

SUMAC PICKLED ONIONS

red onion 1 small, finely sliced

red wine vinegar 2 tbsp

sugar (any kind) ½ tbsp

sumac 1 tsp

dill ½ a small bunch, roughly chopped

1 Heat the oven to 200C/fan 180C/gas 6. Whisk together the harissa, honey, olive oil, orange juice and some seasoning in a small bowl. In a separate bowl, toss the red onion with the vinegar, sugar and a pinch of salt, and leave to pickle at room temperature – the longer you leave them the pinker they will become.

2 Line a shallow baking sheet with baking paper and put the salmon skin-side down. Spoon the harissa mixture over the salmon, and brush all over. Cook for 15-20 minutes or until just cooked through and just flaking when pressed.