Teff Date Tabouli with Roasted Citrus Salmon & Labne


4 fillets of salmon or ocean trout around 200 g each.

Citrus glaze:

Juice of 6 oranges and 2 lemon

2 star anise

1 tsp coriander seeds

1 tsp fennel seeds

1 stick of cinnamon

5 tbsp caster sugar

Teff tabouli and dates:

150g ivory teff grain

150g brown teff grain

3 roma tomatoes medium size

1 Spanish onion small size

100 g parsley

8 leaves mint

5 dates

2 tbsp dried cranberries

1 lemon

olive oil, salt, and pepper.

1 pinch of ground all spices.

1 pinch 5 spices mix.


200g thick yogurt

1 tblsp lemon juice

1 tbsp olive oil

1 pinch salt and pepper

1 pinch of zaatar

1 pinch of dryed mint


1. Pre heat the over at 200 degrees celsius
2. Put all the citrus glaze ingredients together in a pot and cook on a medium heat and reduce down to a quarter
3. Cool glaze down and filter
4. In a pot put a spoon of olive oil and fry the teff grain for around 1 minute
5. Add 1.5 parts of water & cook for around 8 minutes
6. Remove from the stove and rest for another 10 minutes to let the teff let cool down
7. Roast the salmon in the pre-heated oven for around 7 mins or as to your preference
8. Cut the tomatoes in quarter remove the inside and then dice it
9. Dice the onions, chop the parsley , mint , dates and cranberries and put in a bowl
10. Mix the teff with all of the above tabouli  ingredients together and dress with lemon juice, olive oil , salt and pepper
11. Meanwhile, mix all the labne ingredients together and set aside
12. Plate up all ingredients and enjoy.