INGREDIENTS

• 1 cup cous cous
• 1 small zucchini, diced
• 1 plum tomato, diced
• 1 carrot, peeled and diced
• 2 turnips, peeled and diced
• 2 sprigs mint, rough cut
• 2 tablespoons Fairway EVOO for cous cous
• 2 tablespoons Fairway EVOO for grilling
• 2 pinches cumin
• 1 whole dried chili pepper
• 1 cinnamon stick
• Salt to taste
• Pepper to taste

    DIRECTIONS

1. Heat a large grill pan over medium heat.
2. Brush the diced vegetables (zucchini, tomato, carrot and turnip) with evoo and add salt and pepper to season if desired.
3. Place the diced vegetables on the grill pan and cook until just tender.
4. Set the vegetables aside until the cous cous is cooked.
5. In a pot, add enough water to cook 1 cup of cous cous per the instructions for the type that you are using. Also add the cumin, chili pepper and cinnamon stick and bring it to a boil.
6. Add the cous cous and boil for another 20 minutes.
7. Drain the cous cous and transfer it to a mixing bowl.
8. Add all of the diced grilled vegetables, 2 tablespoons olive oil, 2 pinches cumin, salt and pepper to taste, and mix.
9. Garnish with the fresh mint.

INGREDIENTS

• ½ cup dried lentils
• 1 shallot, crushed
• 1 carrot, sliced in paper thin rounds
• 1 tablespoon vinegar

    DIRECTIONS

1. Place the lentils and crushed shallot in a saucepan with enough water to just cover the lentils.
2. Cook on high heat for approximately five minutes, being very careful not to overcook them as you do not want them to turn mushy.
3. Drain the lentils and let them sit for 15 minutes.
4. In another pot, boil enough water to cook the sliced carrots.
5. Cook the carrots for about 2 minutes and drain.
6. In a mixing bowl, mix the lentils and carrots together and dress with a classic vinegar.

INGREDIENTS

• 4 thin slices salmon with the skin removed
• Fairway Sea Salt and Fairway Tellicherry Pepper to season

    DIRECTIONS

1. In a very hot heavy pan, roast the salmon for 1 minute on each side.

DIRECTIONS

• On four large dinner plates, arrange the roasted carrots, cous cous and lentils in a clock pattern at 10, 2 and 6. Place one piece of salmon per plate in the middle and serve.