You won’t believe how quick this hot-smoked salmon dinner is. Flake the sustainably sourced fish over a crunchy green bean, chickpea and tomato salad, drizzle with moreish balsamic vinegar and scatter with sunflower seeds. Presto!
Cook time: 10 mins
120g cherry tomatoes
120g green beans
240g chickpeas (drained)
2 tbsp aged balsamic vinegar
2 tsp sunflower seeds
2 x 130g hot smoked salmon fillet (skin on)
40g salad mix (for example red vein sorrel, red amaranth, spinach)
1. Bring a pot of lightly salted water to the boil, cut the green beans in half and cook for 2 mins or until cooked but still retaining a slight bite. Drain and refresh in cold water to cool down, and drain again.
2. Cut the cherry tomatoes in half, and drain and rinse the chickpeas. Add both to a large bowl along with the green beans and the balsamic vinegar. Mix together and season with sea salt and black pepper.
3. To serve, divide the mixed salad leaves between two plates, spoon over the green bean salad and flake over the hot-smoked salmon. Scatter over the sunflower seeds.
545 calories, 46g protein, 22g fats, 28g carbs
Allergens: Fish, Sulphites
Recipe courtesy of Mindful Chef