Steps
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook 1 large finely sliced onion for 10-12 minutes, until golden and sticky.
- Stir in 1 teaspoon of ground coriander, 1 teaspoon of turmeric, and 2 tablespoons of harissa paste. Cook for 1 minute.
- Heat 500g of microwave-ready cooked brown rice according to the package directions. Add to the pan and stir for 5 minutes.
- Remove any skin from 200g of cooked poached salmon. Break into large flakes and fold gently into the rice.
- Top with 40g of finely chopped pistachios, 70g of pomegranate seeds, 50g of raisins, and the shredded leaves of 1 small bunch of parsley.