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Moroccan salmon, pomegranate & chickpeas

A lightly spiced hot smoked salmon fillet on a bed of brown rice, chickpeas and pomegranate, drizzled in a tangy coconut yoghurt sauce. The polyphenol compounds in pomegranate help to lower blood pressure and the risk of heart disease and stroke.

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  • 120g cherry tomatoes
  • 120g chickpeas (drained)
  • 120ml coconut yoghurt
  • 1/2 pomegranate
  • 1 lemon
  • 1 tbsp dukkah
  • 1 tbsp ras el hanout
  • 2 tsp oil
  • 2 x 130g hot smoked salmon fillet (skin on)
  • 40g rocket
  • 80g brown rice
  • Large handful of flat-leaf parsley

Macros

641 calories • 76g carbs • 24g fat • 38g protein

Allergens:

Celery, Fish, Nuts, Sesame

Cuisine

North African

Specials

Season

Autumn

Method

1. Preheat the oven to 180C / gas mark 4 and boil a kettle. Rinse the brown rice and place in a saucepan with 400ml boiling water and a pinch of sea salt. Simmer for 20-25 mins, then drain.

2. Drain the chickpeas and place in a bowl with the dukkah and 1 tsp oil. Place on a baking tray in the oven for 15-20 mins.

3. Meanwhile, cut the cherry tomatoes in half. Cut the pomegranate in half and remove the seeds. Finely chop the parsley leaves.

4. In a bowl, mix half of the ras el hanout with the coconut yoghurt and a squeeze of lemon juice.

5. Rub the remaining ras el hanout over the hot smoked salmon fillets. Heat 1 tsp oil in a pan on a medium heat and place the salmon in the pan with the cherry tomatoes. Cook the salmon for 2-3 mins each side until turning golden and the tomatoes have softened.

6. In a large bowl, mix the rocket with the roasted chickpeas, brown rice, pomegranate and parsley.

7. Spoon the chickpea rice mix onto two warm plates and top with the salmon and tomatoes. Drizzle over the coconut yoghurt sauce and the remaining lemon juice.

Recipe for two people, halve the ingredients for one person