CITRUS SALMON, COURGETTE & HERB PILAFF

INGREDIENTS (Serves 2)

◆ 20g butter

◆ 6 spring onions, finely sliced

◆ 1 large courgette, coarsely grated

◆ 2 x 250g packs microwaveable long grain white rice

◆ 2tbsp chopped fresh chives or parsley

◆ Finely grated zest of 1 lemon

◆ 2tbsp lemon juice

◆ 2 fillets (1x160g pack) honey roast or plain hot-smoked salmon, skinned

◆ Chopped chives or parsley and lemon wedges, to garnish

1 Melt the butter in a frying pan and gently fr y the spring onions for 3-4min, stirring often.

Add the courgette and continue to cook over a low heat for 2-3min.

2 Meanwhile, heat the rice according to pack instructions. Stir into the courgette mixture with the herbs, lemon zest and lemon juice. Season.

3 Flake the salmon into large chunks and stir them gently through the rice. Ser ve at once, garnished with lemon wedges and extra herbs.