Harissa salmon with broad beans and pita salad
3
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Wholemeal pita bread
2 large, (2 x 68g breads, split horizontally)
Ground sumac
½ tsp
Frozen broad beans
1½ cup(s), (225g)
Frozen green peas
1 cup(s), (120g)
Skinless salmon
4 medium, (4 x 160g)
Harissa
1½ tbs, paste
Cherry tomatoes
300 g, halved
Fresh flat-leaf parsley
1 cup(s)
Fresh mint
1 cup(s)
Lemon juice
1 tbs
Olive oil
2 tsp
Lemon(s)
1 medium, wedges to serve
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
2
Lightly spray a chargrill or barbecue with oil and preheat over high heat. Lightly spray pita with oil and sprinkle with sumac. Cook for 1–2 minutes each side or until golden. Set aside to cool.
3
Cook broad beans and peas following packet instructions until just tender. Drain. Rinse under cold water. Drain. Peel beans and discard skins.
4
Place salmon on prepared tray. Brush evenly with harissa. Bake for 10 minutes or until just cooked through.
5
Meanwhile, combine broad beans, peas, tomatoes, parsley and mint in a large bowl. Drizzle with juice and oil and toss gently to combine.
6
Break cooked pita into pieces. Add to salad and toss gently to combine. Serve salmon with salad and lemon wedges.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.