Sweet Chilli Salmon and Freekeh

Freekeh is wheat that has been harvested while still green, then roasted to create a distinct smokey flavour.

Hands-on time 20min. Cooking time about 40min. Serves 4

 200g (7oz) freekeh

 300g (11oz) tenderstem broccoli, cut into 2.5cm (1in) pieces

 150g (5oz) frozen broad

beans

 5tbsp sweet chilli sauce

 Juice 2 limes

 4 salmon fillets, around

500g (1lb 2oz)

 2 ripe avocados, stoned

and roughly chopped

 2 spring onions, thinly sliced

1 Put the freekeh into a large pan of salted water over medium-high heat. Bring to the boil, reduce heat and simmer for 35min until tender (freekeh retains a chew), adding the broccoli for the final 5min of cooking and the broad beans for the final 1min.

Drain. Skin the broad beans, if you like (see GH Tip).

2 Meanwhile, preheat oven to 200°C (180°C fan) mark 6 and line a baking tray with foil. Mix 3tbsp sweet chilli sauce and the juice of 1 lime in a large bowl with plenty of seasoning. Add salmon and turn to coat. Arrange fillets on the prepared tray, skin-side down (if present), and brush over any sauce left in the bowl. Cook for 15min, until the fish flakes when it’s lightly pressed.

3 Empty drained freekeh on to a large serving plate. Flake on the cooked salmon (discard skin) and gently toss through the avocado, remaining sweet chilli sauce and lime juice, spring onions plus lots of seasoning. Serve.

PER SERVING 672cals, 44g protein, 30g fat

(6g saturates), 49g carbs (12g total sugars), 15g fibre