Salmon Tarator with Baby Carrot Salad and Tahini Yoghurt

Steps

1. oven to 220°C. Bring a small pot of water to the boil. Line an oven tray with baking paper.
2. Cook lentils in pot of boiling water for about 15 minutes, until just tender but still slightly firm to the bite. Drain well and set aside. While lentils cook, finely chop shallot until you have 1½ tablespoons worth. Finely chop chilli until you have ¼ teaspoon worth and finely chop walnuts.
3. Mix all in a small bowl with coriander and sumac and set aside. In another small bowl combine all tahini yoghurt ingredients and season to taste with salt and pepper. Set aside. Trim tops off baby carrots and cut in half lengthways and slice courgette into 1cm-thick rounds
4. Toss courgette and carrots with a drizzle of olive oil on one side of the prepared tray and season with salt and pepper. Pat salmon dry and remove any pin bones. Place salmon on other side of tray, skin-side-down and season with salt.
5. Evenly spread tahini yoghurt over top of salmon then sprinkle with walnut mixture, pressing down lightly with your fingers. Bake for 7-9 minutes, until carrots are tender and salmon is cooked through.
6. While salmon cooks, trim end off bok choy, rinse and separate leaves then thinly slice. Set aside. Combine mustard, vinegar, cooked lentils and a drizzle of olive oil in a small bowl along with all remaining baby carrot salad ingredients. Season well to taste with salt and pepper.
7. place salmon tarator and baby carrot salad onto a plate and garnish with reserved coriander leaves.