Harissa salmon with cauliflower tabbouleh
Cook time 20 minutes
Prep time 10 minutes
SmartPoints per serving 2
|260g salmon (2 x 130g skinless fillets)|
|1 tbsp Bart Harissa Paste|
|30ml fresh lemon juice|
|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|
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.