Sumac salmon with pickle and turmeric

1.Place wild rice and the water in a saucepan; bring to the boil over high heat. Reduce heat to low; cook, covered, for 30 minutes.

2.Meanwhile, make Quick beetroot pickle and Turmeric dressing (see below).

3.Add basmati rice to wild rice; cook, covered, for a further 12 minutes or until rice is tender. Drain.

4.Heat 1 tablespoon of the oil in a heavy-based frying pan over medium-high heat. Cook asparagus for 1 minute each side or until just tender. Transfer to a plate.

5.Rub salmon with remaining oil and half each of the sumac and sesame seeds; season. Add salmon to same pan; cook, skin-side down, pressing firmly, for 2 minutes. Turn and cook for a further 2 minutes or until cooked to your liking.

6.Divide rice mixture, cabbage, asparagus, Quick beetroot pickle and salmon among bowls. Drizzle the salmon with the Turmeric dressing, then sprinkle with the remaining sumac and sesame seeds. Serve straight away.

7.Stir vinegar, sugar and salt in a bowl until sugar dissolves. Add beetroot; toss to coat. Stand and allow to pickle for 30 minutes before using.

8.Combine all the ingredients in a small jug or bowl; season to taste. Adjust the consistency of the dressing with a little more warm water, if needed.