We eat a lot of fish. We like it, it’s healthy and it’s also the only source of protein I can pick up on the fly as I don’t pass any butchers or deli’s in my commute.

One of my latest tangents is sumac. This delicious herb can spice up just about any salad, pasta, tagine or stew and goes great mixed in with a little labneh or feta. Such a great fresh lemony flavour it’s a great accompaniment for any seafood based meal. Plus the ladies in the lebanese shop where I buy it are a hoot.

Crispy skinned ocean trout garnished with home grown dill and lime juice served on a bed of star spelt pasta, olives, grape tomatoes, home grown basil, sumac and a home grown parsley and anchovy infused olive oil dressing.

This recipe serves two

1/2 a cup spelt stars
1/2 cup grape tomatoes – halved
handful of fresh basil leaves – torn
1/3 cup kalamata olives – roughly chopped
1 teaspoon sumac
small handful of finely chopped parsley
2 salty jar anchovies
1-2 tbspn olive oil
a few sprigs of dill – torn
lime or lemon wedges

Boil star spelt pasta until al dente then remove and leave to cool.

Mash anchovies and parsley in a bowl and add olive oil until it becomes a paste. Leave on the side to infuse.

Put grape tomatoes, olives and pasta in a bowl and mix well. Add in town basil leaves, coat with sumak then stir in parsley olive oil.

Meanwhile place ocean trout skin side up in grill drizzled with lime juice for about 5-7 minutes (until done or skin goes crispy). If you have a good grill that heats evenly you won’t have to turn the fish. If your grill is very hot at the top you might want to start with skin side down, flip and finish with skin up so it crisps up.

Serve salad, top with fish then garnish. Love the colour don’t you?