Terry Doyle

Salmon Silverbeet fatteh with sumac yoghurt and chickpeas recipe!
INGREDIENTS
2 cups (400g) dried chickpeas, soaked overnight
3 large pieces Lebanese bread, cut into 4 large triangles
1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
1/2 bunch silverbeet, stalks removed
1 cup each mint leaves & flat-leaf parsley leaves, roughly chopped
1/2 cup (80g) toasted pine nuts
200g good-quality, hot smoked trout or salmon, flaked

METHOD
1.Place chickpeas in a medium saucepan and cover with cold water. Bring to the boil over high heat, reduce to medium and simmer for 40-45 minutes until cooked. Keep warm.

2.Preheat oven to 180°C. Place Lebanese bread on a baking tray, drizzle with olive oil and sprinkle with extra za’atar. Bake for 10-12 minutes until golden and crisp.

3.For the yoghurt dressing, place yoghurt, za’atar, garlic, sumac and lemon in a bowl. Season to taste and mix to combine.

4.For the pomegranate dressing, place all the ingredients in a bowl, season to taste and stir to combine.

5.Preheat a chargrill pan or barbecue to high. Drizzle silverbeet with extra oil, season and chargrill for 4-5 minutes until wilted and a little charred. Roughly chop and place in a bowl with chickpeas and herbs. Drizzle over pomegranate dressing, season and toss to combine.

6.Place pita on a serving plate, spoon over yoghurt dressing and layer with silverbeet salad. Scatter over pine nuts and smoked trout to serve.

Recipe for Sticky Sweet Chilli Salmon with Green Tea Noodles!
INGREDIENTS
1/2 cup (125ml) peanut oil
1 tbs finely chopped ginger
3 long green shallots, thinly sliced
1 lemongrass stalk (white part only), finely grated
1 1/2 tbs runny honey
2 tbs extra virgin olive oil
80g chilli paste in soybean oil
600g whole skinless salmon fillet, pin-boned
240g packet dried green tea noodles
1/3 cup (80ml) lime juice
2 1/2 tsp caster sugar
2 tsp fish sauce
1/2 tsp chilli flakes, plus extra to serve
Toasted sesame seeds & micro shiso leaves, to serve

METHOD
1. Preheat oven to 220°C. Heat peanut oil in a small saucepan over low heat. Add ginger, long green shallot, lemongrass and a pinch of salt. Cook, stirring occasionally, for 6-8 minutes until long green shallot is very soft but not coloured. Remove from heat and cool.

2. Meanwhile, combine honey, olive oil and chilli paste in a bowl. Stir to combine. Line a baking tray with baking paper and add salmon. Rub honey mixture over salmon to coat, then season. Roast for 12-15 minutes for medium. Set aside, loosely covered with foil, to rest for 5 minutes.

3. Cook noodles according to packet instructions. Drain and rinse briefly with warm water.

4. Whisk lime juice, sugar, fish sauce and chilli flakes into the shallot oil mixture. Place noodles in a large bowl with three quarters of the shallot oil, season and toss to combine. Arrange on a serving platter and flake salmon over the top. Drizzle over remaining shallot oil and scatter with extra chilli flakes, toasted sesame seeds and shiso leaves. Serve at room temperature or chilled.

Garlicky Fried Rice with Crisp Pork Recipe!
INGREDIENTS
1/3 cup (80ml) peanut oil
4 garlic cloves, thinly sliced
300g minced pork
1/4 cup (80g) chilli bean sauce
1 bunch garlic chives, chopped
4 cups (580g) cooked jasmine rice or other long-grain rice
Fried eggs, to serve

METHOD
1.Heat oil in a wok over medium-high heat. Add garlic and cook for 2-3 minutes until golden. Remove using a slotted spoon and set aside. Add pork to the garlic oil in the wok and cook, breaking up mince with a wooden spoon, for 6-7 minutes until lightly caramelised. Add chilli bean sauce and cook for 2 minutes or until lightly caramelised. Add chives and rice and cook, tossing in the pan, for 3 minutes or until coloured. To serve, top with fried eggs and scatter with crisp garlic.