Harissa salmon with cauliflower tabbouleh
Serves 2
Cook time 20 minutes
Prep time 10 minutes
SmartPoints per serving 2
INGREDIENTS
| 260g salmon (2 x 130g skinless fillets) |
| 1 tbsp Bart Harissa Paste |
| 30ml fresh lemon juice |
| 100g cauliflower |
| Calorie controlled cooking spray |
| 3 tbsp fresh parsley, roughly chopped |
| 2 tbsp fresh mint, roughly chopped |
| 1/2 tbsp red wine vinegar |
| 2 tsp olive oil |
| 75g vine ripened tomatoes, chopped |
| 5 spring onions, trimmed and finely sliced |
| 1 1/2 courgette, thinly sliced lengthways |
| lemon wedges, to serve |
METHOD
1 Preheat the oven to 180°C, fan 160°C, gas mark 4. Put each salmon fillet onto a large square of foil, spread over the harissa paste, and drizzle with half the lemon juice. Fold the foil into loose parcels and bake for 18-20 minutes, until cooked through.
2 Meanwhile, grate the cauliflower (or blitz it in a food processor) until it has a couscous-like texture. Mist a nonstick frying pan with cooking spray, add the cauliflower and cook over a medium heat for 4-5 minutes.
3 Combine the cauliflower with the herbs, vinegar, oil, remaining lemon juice, tomatoes and most of the spring onions. Season.
4 Mist a griddle pan with cooking spray and cook the courgette over a high heat for about 30 seconds on each side.
5 Serve the salmon, ‘tabbouleh’ and courgette, garnished with the reserved spring onions, with lemon wedges on the side.