• 

  water for soaking

Pomegranate and parsley topping

• 

  red wine vinegar

  50 g
• 

  caster sugar

  2 tbsp
• 

  salt

  2 tsp
• 

  water

  100 g
• 

  red onion cut into thin slices

  ½
• 

  fresh flat-leaf parsley roughly chopped

  5 sprigs
• 

  pomegranate arils only

  ½

Preserved lemon dressing

• 

  preserved lemon

  1 piece
• 

  natural yoghurt

  170 g
• 

  olive oil

  2 tbsp
• 

  water

  2 tbsp
• 

  ground black pepper to season
• 

  caraway seeds

  1 tsp

Salmon and potatoes

• 

  fresh boneless salmon fillet

  800 - 900 g
• 

  za'atar plus extra to season (see Tips)

  2 - 3 tsp
• 

  olive oil for drizzling
• 

  water

  800 g
• 

  new baby potatoes

  8 - 12
• 

  slivered almonds toasted

  50 g