Za’atar roast salmon with garlicky bean mash

I fell in love with za’atar – the aromatic and tangy Palestinian seasoning of wild thyme, sesame seeds and sumac – after my f i rst visit to the West Bank, where I met women’s co-operatives in the Anza village who make batches of the spice mix. It has become one of the most-used spices in my store cupboard ever since. This quick and easy recipe is what I tend to use it for most, as its sharp and fragrant fl avour works wonderfully for sprucing up salmon fi llets, giving you maximum fl avour with minimal effort for an easy midweek supper

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C/fan 180°C/Gas 6.

Step 2

Place the salmon fi llets on a baking tray, skin side down.

Step 3

Drizzle evenly with the light olive oil and season with ½ teaspoon salt and a generous grind of pepper. Spoon over the za’atar, coating as much of the surface of the salmon as you can. Pop the fi sh into the oven and bake for 11–13 minutes, or until the fi llets are just cooked through.

Step 4

Fry the garlic and lemon zest in the butter for a few minutes over a low heat. Add the beans, 2 tablespoons water, ½ teaspoon salt and ¼ teaspoon pepper. Heat the beans through and then, using a fork or potato masher, roughly mash them. If the mixture looks a bit dry, add a splash more water.

Step 5

When the fi sh is ready, transfer each piece to a warmed serving plate with half the mashed beans and serve with lemon wedges. Roast rainbow carrots with herbed yogurt would be a welcome addition, as would a crisp salad.