Salmon and lentil tabbouleh
THIS FISH FEAST is energising but light, making it a great late dinner. Lentils replace bulgur wheat in this carb, protein and fibre-rich version of tabbouleh. This serves as a base for the grilled salmon, which is loaded with inflammation-reducing omega-3 fatty acids. In addition, the chromium in the onions regulates blood sugar, while the tomatoes deliver a hefty hit of bone-friendly lycopene.
To make the tabbouleh, toss the oil, lemon juice, garlic, spring onions, parsley, cucumber, tomatoes and salt in a bowl. Add the lentils to the bowl and mix.
To cook the salmon, squeeze lemon juice over the flesh side of the fish, then season with salt. Brush the salmon with oil, then fry, skin-side down, for four minutes or until the skin is crispy. Flip and cook until the fish is just cooked through. Serve the salmon over the tabbouleh and squeeze some lemon over the top. NUTRITION PER SERVING Kcals 412, Carbs 25g, Protein 34g, Fat 20g
The humble lentil is a nutritional heavyweight, high in dietary fibre, protein, iron and zinc.