App onlyEasy yogurt flatbreads.
Flatbreads are a handy storecupboard staple, but nothing beats soft and fluffy homemade versions. John Torode's yogurt flatbreads are perfect with a meze mix
Summer salad with pan-fried salmon
Serves 4
Easy
Prep:
Cook:
Enjoy this epic salad with pan-fried salmon tossed with giant couscous, black beans, baby spinach, avocado and peppers. It's high in protein and fibre
Skip to ingredients
- 150g wholemeal giant couscous
- 320g baby spinach leaves
- 240g black beansdrained
- 160g cherry tomatoeshalved
- 80g roasted peppers in a jarsliced
- ¼ red onionthinly sliced
- ½ avocadocubed
- 30g Kalamata olives
- olive oilfor frying
- 2 x 140g salmon fillets
For the dressing
- 1-2 cloves garliccrushed
- 2 tbsp extra virgin olive oil
- 4 tbsp lemon juice
- 1 tsp Dijon mustard
- handful of corianderfinely chopped
- 1 red chillifinely chopped
Nutrition: Per serving
- kcal474
- fat23g
- saturates4g
- carbs35g
- sugars4g
- fibre12ghigh
- protein28ghigh
- salt0.79g
Method
step 1
Cook the couscous in 500ml boiling water for 7-8 mins. In the last minute, add the spinach and stir until wilted. Drain thoroughly and transfer to a large salad bowl.
step 2
Tip in the black beans, tomatoes, peppers, onion, avocado and olives.
step 3
Stir in the cooked couscous and spinach, mixing well.
step 4
Heat a pan over medium heat, add a little oil and pan-fry the salmon fillets for 4 mins on each side until opaque and cooked through. Remove from the heat.
step 5
In the same pan, fry the garlic for about a minute until soft. Remove from the heat, then add the extra virgin olive oil, lemon juice, Dijon, coriander and chilli, stirring it all together to make the dressing.
step 6
Plate up the salad with the salmon on top, or flake into pieces and stir it through the salad. Drizzle over the dressing to serve.
