Seared Salmon & Chermoula Chickpea Salad
with Radish & Lemon-Garlic Yoghurt Drizzle
Calories
:
611 kcalProtein
:
44.7g proteinTotal
:
20 minutesDifficulty
:
EasyAllergens:
- Fish
- Milk
Transport your tastebuds to Morocco with juicy salmon steak and protein-rich chickpeas tossed in an aromatic chermoula spice blend. Served over peppery greens with cucumber and tomato, and finished with a zesty lemon garlic yoghurt. Fresh and full of flavour!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 tin
Chickpeas
1 sachet
Chermoula Spice Blend
280 g
Salmon
(Contains: Fish; )
1
Cucumber
1
Tomato
1
Lemon
2
Garlic
1
Plain Yoghurt
(Contains: Milk; )
1 packet
baby spinach & rocket mix
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Energy (kJ)2560 kJ
Calories611 kcal
Fat33.8 g
of which saturates7 g
Carbohydrate24.2 g
of which sugars5.2 g
Dietary Fibre15.1 g
Protein44.7 g
Cholesterol1.1 mg
Sodium789 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Non-Stick Pan
•Baking Paper
Cooking Steps
1
- Set your air fryer to 200°C. Drain and rinse chickpeas.
- In a medium bowl, combine chickpeas, chermoula spice blend and a drizzle of olive oil. Season.
- Place chickpeas into the air fryer basket and cook for 12-15 minutes until golden, shaking the basket halfway.
TIP: No air fryer? Preheat oven to 220°C/200°C fan-forced. Place prepped chickpeas on a lined oven tray in an even layer. Roast until golden, 20-25 minutes.
2
- Meanwhile, pat salmon dry with paper towel and season both sides.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate to rest.
TIP: Patting the skin dry helps it crisp up in the pan!
3
- While the salmon is resting, thinly slice radish.
- Slice tomato into wedges.
- Zest lemon to get a pinch, then slice into wedges.
- Finely chop garlic.
- In a small microwave-safe bowl, microwave garlic with a drizzle of olive oil in 10 second bursts, until fragrant. Add lemon zest and Greek-style yoghurt to garlic oil and stir to combine. Season to taste.
4
- Thinly slice salmon.
- In a large bowl, combine chermoula chickpeas, radish, tomato, spinach & rocket mix, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
- Divide chermoula chickpea salad between bowls. Top with salmon and drizzle over lemon-garlic dressing. Enjoy!
