Ras el Hanout Salmon With Bean Hummus

Toast the cumin seeds in a dry frying pan over a medium heat until smelling amazing. Set aside to cool.

Salad time. Drain and rinse half of the butter beans, then shake off any excess water and tip into your largest salad bowl.

Thinly slice the spring onions (both green and white parts)
and roughly chop the coriander (stalks and all). Add these to the bowl. Peel and grate the carrots and add too, along with the rocket, three-quarters of the toasted cumin seeds and 2 tablespoons of the olive oil. Finely grate in the zest of both lemons. Toss together, then season to taste with salt, pepper and lemon juice. Set aside.

Next, lay the salmon fillets, skin-side down, on a cold frying pan and rub 1 teaspoon of ras el hanout over each one. Season with salt and pepper, drizzle with the remaining tablespoon of olive oil and fry for 7 minutes, then flip and cook for 2 more minutes until the salmon is just cooked and flakes easily.

Meanwhile, make the hummus. Drain the rest of the
butter beans over a bowl, saving the liquid. Tip the beans into a food processor or blender and add the garlic, tahini, remaining cumin seeds and the juice of 1⁄2 lemon. Blitz until completely smooth, adding in some of the bean water until it’s at your desired consistency – you’ll need about half. Season to taste.

Scrape the hummus into a saucepan and place over a low heat, stirring occasionally to warm through.

Spread the warmed hummus onto four plates. Put a piece of salmon on top, drizzle over any oil from the pan, then pile the salad next to it. If you’re really hungry, serve with flatbreads.