Salmon Tabouli Salad

Serves 4, Prep and Cook 20 mins

2 x 250g pkts microwave

rice and quinoa blend

4 x 130g skinless,

boneless salmon fillets

4 small Roma tomatoes, chopped 1 large Lebanese cucumber

(200g), chopped

100g rocket leaves

1 cup coarsely chopped

fresh parsley

Lemon wedges, to serve

DRESSING

¼ cup extra virgin olive oil 2 tblsps lemon juice

2 tsps dried chilli flakes 1 tsp honey

1 Heat rice and quinoa blend according to packet directions. Transfer to a large bowl and allow to cool.

2 To make dressing, whisk all ingredients in a jug. Season with salt and pepper.

3 Heat a large, non-stick frying pan over a medium heat. Add salmon. Cook for 2 to 3 minutes on each side, or until cooked to your liking. Remove from pan and flake into large pieces.

4 Add salmon, tomatoes, cucumber, rocket and parsley to rice and quinoa. Gently toss to combine.

5 Serve salad with lemon wedges.