SALMON AND CHICKPEA SALAD
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
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