The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Hot-smoked Salmon, Pomegranate & Harissa Salad
A salad to fill you up: chunks of hot-smoked salmon, harissa-spiced chickpeas, juicy tomatoes, pickled cucumber. Pomegranate seeds add crunch and sweetness. This recipe has been approved by British Heart Foundation dietitians, helping to support heart and circulatory health.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 tbsp red wine vinegar
- 75g pomegranate seeds
- 1 handful of fresh flat-leaf parsley
- 2 hot-smoked salmon fillets (skin on) (Fish)
- 40g mixed salad leaves
- 25g honey (use half)
- 230g chickpeas (Chickpeas, water, salt)
- 1 handful of fresh coriander
- 1 onion
- 1 midi cucumber
- 110g baby tomatoes
- 1 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 1 unwaxed lemon
Nutritional Information
Calories: 641
Protein: 45g
Carbs: 25g
Fat: 25g
Ingredients
- 1 tbsp red wine vinegar (use half)
- 75g pomegranate seeds (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 110g baby tomatoes (use half)
- 1 onion (use half)
- 1 unwaxed lemon (use half)
- 1 handful of fresh coriander (use half)
- 25g honey (use a quarter)
- 1 tbsp harissa paste (use half) (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 1 hot-smoked salmon fillet (skin on) (Fish)
- 40g mixed salad leaves (use half)
- 1 midi cucumber (use half)
Nutritional Information
Calories: 641
Protein: 45g
Carbs: 25g
Fat: 25g
Hot-smoked Salmon, Pomegranate & Harissa Salad
A salad to fill you up: chunks of hot-smoked salmon, harissa-spiced chickpeas, juicy tomatoes, pickled cucumber. Pomegranate seeds add crunch and sweetness. This recipe has been approved by British Heart Foundation dietitians, helping to support heart and circulatory health.
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Cooking Instructions
Before you start
- Pull out a medium bowl, a sieve & a large frying pan
Prep time
- Roughly dice the cucumber. Halve the tomatoes.
- Finely dice the onion. Roughly chop the coriander and parsley. Quarter the lemon. Drain and rinse the chickpeas
Build the cucumber salad
- Place the cucumber into the medium bowl with half the tomatoes, half the onion, half the coriander, half the parsley and half the pomegranate seeds. Add the vinegar and 1 tsp oil and toss to combine
Cook the chickpeas
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the remaining onion and cook for 4 mins, until softened. Add the chickpeas to the pan
- Cook for 2 mins, then add the harissa, the half pack of honey, the remaining tomatoes, parsley and coriander. Add a splash of water and cook for 2 mins. Remove from the heat
Plate up
- Share the salad leaves between bowls, topped with harissa chickpeas and cucumber salad
- Flake over the salmon in large chunks (discarding the skin). Garnish with a squeeze of lemon juice, the remaining pomegranate seeds and lemon wedges
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