Sumac fish and salad
- Combine coarsely chopped tomatoes, coarsely chopped cucumber and herbs in a large bowl. Drizzle with extra-virgin olive oil, season with salt and pepper and toss well.
- Season white-fleshed fish fillets, such as cod, tarakihi, snapper all over with salt and pepper. Heat a little oil in a nonstick frying pan and pan-fry fish for 3 to 4 minutes on each side (depending on thickness of fillets) until golden brown and cooked.
- Serve fish on top of a portion of the salad. Sprinkle whole dish with sumac, to taste.
Tip: Look for jars of sumac in supermarket spice racks or at delicatessens.
Tip: Sumac can also be used as a spice to rub over chicken breasts, beef steaks or lamb fillets before they are grilled or barbecued. Sprinkle sumac over roast summer vegetables or salad combinations to add a zesty, lemony flavour.