Filled with omega-3, protein, B vitamins and selenium, salmon is a wonder fish. Chickpeas are an amazing supply of fibre and make a scrumptious snack when roasted; I like ending them with just a little salt and some apple cider vinegar.
PREP 5 minutes, plus soaking time
COOK 30 minutes
CALORIES PER SERVING 406
½ can (200g) chickpeas, drained and rinsed
1 tbsp olive oil
1 tsp garlic powder
½ pink onion, thinly sliced
juice of ½ lime
40g tempeh, minimize into small cubes
1 salmon fillet (about 125g), pores and skin on
120g kale, stalks removed
FOR THE DRESSING
15g cashew nuts, soaked in a single day (go away in the refrigerator in a bowl of water)
1 tsp Dijon mustard
1 tsp olive oil
½ garlic clove
juice of ½ lemon
1 tbsp water
Preheat the oven to 200C/ 180C fan/fuel 6. Pat the chickpeas dry with kitchen paper, so that they crisp up when they’re roasted. Tip them into a shallow roasting tin, pour over half the oil, add the garlic powder and mix every thing collectively. Season effectively. Roast for about 20 minutes, or until crispy. Remove from the oven and permit to cool just a little.
Meanwhile, place the onion in a small bowl, squeeze over the lime juice and go away to pickle.
Heat the rest of the oil in a frying pan over a medium heat and fry the tempeh and the salmon, pores and skin facet down, for 2 minutes earlier than turning over and frying for two more minutes, or till cooked through. The tempeh needs to be lightly browned on all sides. Season and set aside to cool. Remove the skin from the salmon (be sure you eat it as a snack) and flake the flesh.
Put all of the dressing substances right into a blender and blitz until creamy and clean, adding a little water to thin if crucial. Place the kale in a bowl, pour over half the dressing and toss. Add the salmon, tempeh, chickpeas and pickled onions then drizzle the dressing excessive. Season properly before serving.
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