RICE

• 1 cup cooked rice
• 2 TBS olive oil
• 2 TBS za’atar
• SALMON
• 8 Oz Salmon fillet
• SALAD
• 1 Avocado diced
• 2 Persian cucumber diced to small pieces 
• ½ cup thinly slices scallions
• 2 TBS fresh mint thinly chopped
• 2 TBS fresh dill thinly chopped

Mediterranean Tahini sauce 

• 1/2 cup tahini 
• 1/4 cup fresh lemon juice 
• 1–2 cloves garlic, minced or finely grated
• 2–3 tablespoons cold water (adjust for desired consistency)
• 1 tsp cumin
• Salt to taste

Instructions

Preheat oven to 400F.

1. Bring cooked cool rice in a bowl. Add olive oil, za’atar and mix well. Bring it to a lined baking sheet with parchment paper. I’m using non stick round 9” baking tray. Brush the tray with olive oil all around. Press it down to make sure it’s even and equally distributed. Bake for 20 minutes or until golden brown. 
2. On another baking sheet, add salmon and let it bake 14 minutes or until to your liking. Once cooked, remove and shred into smaller pieces.
3. Mix the tahini, garlic and lemon juice, salt and cumin together. It will be very thick. Gradually add cold water, one tablespoon at a time, while whisking. Continue until the sauce reaches your desired consistency thinner for drizzling. 
4. Remove the rice while keeping it whole. Place chopped vegetables, herbs, shredded salmon and drizzle with tahini sauce and serve immediately.