Salmon + Greek Chickpea Salad (HC)

Ingredients

• 1 salmon fillet (approx. 110g)

• Pinch of black pepper

• 1 tsp mixed herbs

• Juice of half a lemon

• 6 tbsp chickpeas, rinsed and drained

• 1 large tomato, diced

• ½ small red onion, diced

• ½ red pepper, diced

• ¼ cucumber, diced

• ½ tsp oregano

• ½ tsp dill, chopped (or ¼ tsp dried)

• Squeeze of fresh lemon juice

• 1 tsp extra-virgin olive oil

• 6 olives (optional)

• 1 heaped tbsp tzatziki

• 30g feta cheese, crumbled

Instructions

1. Preheat the oven to 180°C (350°F / Gas Mark 4).

2. Place the salmon fillet on a baking tray. Season with black pepper, mixed herbs, and a squeeze of lemon juice. Cover loosely with foil.

3. Bake the salmon for about 15 minutes. Optionally, remove the foil halfway through cooking for a slightly crispier top.

4. In a large bowl, combine the chickpeas, diced tomato, red onion, red pepper, cucumber, oregano, dill, a squeeze of lemon juice, and olive oil. Add the olives (if using), and mix gently.

5. Add the tzatziki to the salad mix and toss to combine evenly.

6. To serve, place the salad mixture into a serving bowl. Top with the cooked salmon fillet and sprinkle over the crumbled feta cheese.

7. Serve immediately, either warm or at room temperature.

   Note - The salad tastes better if prepared ahead and chilled in the fridge for at least an hour.

Dinner

Serves: 1