2 cucumbers, roughly chopped
2 cups cherry tomatoes, roughly chopped
⅓ cup Soul Seed Hemp Seeds
2 tablespoons Soul Seed Hemp Seed Oil
1 lemon, juiced
¼ cup parsley, fresh, chopped finely
¼ red cabbage, finely sliced
3 fillets salmon
1 tablespoon olive oil
½ cup Greek yoghurt
8 soft tacos or small wraps, heated before serving
1. Prepare the tabbouleh by combining the cucumber, cherry tomatoes, hemp seeds, oil, lemon juice and parsley in a bowl with a pinch of salt and pepper. Set aside for serving.
2. Heat a medium pan over a medium heat and add a splash of olive oil. Place the salmon fillets, skin side down in the pan and sprinkle over salt and pepper. Cook for 5–8 minutes before flipping over to cook on the other side until cooked to your liking. Cut open the largest piece to check. Remove from the heat and flake into large rough chunks and serve on a plate.
3. Prepare the yoghurt by placing into a small bowl and drizzling with hemp seed oil.
4. To assemble the tacos, fill with cabbage and tabbouleh, top with salmon chunks and a dollop of yoghurt.