When the Parkers roll out the barbecue, Toby likes to spruce up a basic polenta with plenty of chopped fresh basil from the back garden and some diced and pan-fried bacon. He then completes the dish by chargrilling the polenta on the barbecue and serves it with a delicious, locally grown and pressed virgin olive oil.
While the salmon needs to be cured overnight in a spice-and-herb brine, the extra work is well worth the effort to enjoy this refreshing salad. To give the salmon a char-grilled flavour, cook it on a pre-heated barbecue plate.
The flavours in this salad are reminiscent of the bazaars of the Middle East. Enjoy this dish followed by a refreshing glass of mint tea and sticky pieces of Turkish delight for a light, nourishing, flavoursome meal.