SALMON AND CHICKPEA SALAD

YOURS (UK) - - Brain Boosting Special - Pic: Rob Shaw Woman’s Day

SERVES 4

PREP TIME 15 MINS COOK TIME 2 MINS

200g (7oz) skin­less salmon fil­lets 1 le­mon, zest peeled into strips 400g (14oz) chick­peas, drained and rinsed

150g (5oz) green beans, trimmed 1 de-stoned av­o­cado, chopped 2 to­ma­toes, chopped

1 red pep­per, seeded and chopped

1 small cu­cum­ber, chopped

1 red onion finely sliced

60g (2½oz) olives

2 eggs, soft boiled small bunch of pars­ley

50g (2oz) feta cheese

Dress­ing:

55ml (2fl oz) olive oil 2 tbsp le­mon juice 1 tbsp red wine vine­gar 1 tsp Di­jon mus­tard 1 tsp honey 1. Fill a medium saucepan with wa­ter, add the salmon, le­mon zest and sea­son. Bring to a gen­tle sim­mer and poach for 2 mins. Re­move from heat, cover and set aside for 10 mins. 2. Mix to­gether the chick­peas, beans, av­o­cado, tomato, pep­pers, cu­cum­ber, onion and olives and sea­son well. 3. Whisk to­gether the dress­ing in­gre­di­ents and pour over the veg­eta­bles.

4. Serve the salad topped with the salmon and eggs and sprin­kled with pars­ley and feta.

Per serv­ing: 500 cals, 34g fat (7g sat fat), 8g sugar, 1g salt

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.