A healthy mid week option.
Add quinoa to a pan of boiling water and cook according to instructions.
Toast the cumin seeds and pistachios in a dry pan until golden,then add 1 tbsp salt and bash together in a pestle and mortar until you have a rough spiced salt.You won‘t need it all.
Drain quinoa and transfer to a bowl.Finely slice the fennel.Stone the olives,chop parsley and mint leaves,reserving a little for garnish and chop the preserved lemon.Stir together well and dress with the juice of 1 lemon and a good drizzle of extra virgin olive oil.Season to taste.
Cook the eggs in a small pan of boiling water,then run under cold water and set aside.
Meanwhile,rub the salmon with the harissa,place them in a large non stck pan over a high heat and cook until the skin is super crisp.The whole process should take 15-18 minutes.
Spread the dressed quinoa in a platter.Break the salmon into large chunks and scatter over salad.Peel and quarter eggs and dot over salad.Sprinkle the cumin salt and remaining herbs.
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