From Jamie magazine, serves 4. It's not called 'blackened' salmon, but sort of turns out that way - I think it's good like that!

  • 300g quinoa
  • 1 preserved lemon
  • 1 tsp cumin seeds
  • 2 tbsp pistachios
  • 1 fennel bulb, finely sliced, fronds reserved
  • handful of black olives, pitted
  • 1/2 bunch each of flat leaf parsley and mint, finely chopped
  • juice of 1 lemon
  • extra virgin olive oil
  • 4 quail eggs
  • 600g salmon fillet
  • 2 tbsp rose or regular harissa

Add the quinoa and preserved lemon to a pan of boiling salted water and cook according to packet instructions.

Meanwhile, toast the cumin seeds and pistachios in a dry pan until golden then bash with 1 tbsp of salt using a pestle and mortar until you have a rough spiced salt. You won't need all of it, and it keeps for ages.

Drain the quinoa and transfer to a large bowl. Stir through the fennel, olives, and most of the mint and parsley. Dress with the lemon juice and a good drizzle of olive oil, then season to taste.

Cook the quails eggs in a small pan of boiling water for 2 minutes, then run under cold water and set aside.

Heat a large non-stick pan over a high heat. Meanwhile, rub the salmon all over with harissa, then place in the pan, skin-side down. You want to get the skin super crisp, almost cooked through. When perfectly crisp, turn and cook for a further few minutes, until just cooked through. The whole process should take 15-18 minutes.

Spread the dressed quinoa over a platter. Carefully break the salmon into large chunks and scatter over the salad. Cut the quails eggs in half then dot over the salad. Sprinkle with the cumin salt, remaining herbs and fennel tops. Serve with little pots of extra harissa on the side.