Time - 30 mins
2 organic salmon filets, skinless
1/2 a vegetarian stock cube
50g feta cheese
1 carrot, peeled and grate
5 spring onions, thinly sliced
1/2 a pomegranate's seeds
1 handful of basil leafs
1 handful of dill leafs
1 handful of mint leafs
1 tsp of wholegrain mustard
1 tsp of runny honey
Preheat oven to 180c
Rub the salmon filets with a little olive oil, salt and fresh cracked black pepper.
Place on a baking tray and bake in the oven for 15-20 minutes until opaque and tender.
Bring 240ml of water up to boil, place the 1/2 stock cube in water and stir until completely dissolved. Remove the stock from the heat and pour in the dried couscous. Mix thoroughly with a fork and place a lid on top. Allow to stand for 10 minutes.
Meanwhile, in a bowl combine the carrot, pomegranate seeds, spring onions, feta, basil, dill, and mint. Then add the honey, mustard, squeeze of lemon and mix thoroughly. Season to taste with fresh cracked pepper.
Ladle the couscous on to the plates and place salmon filet on top. Garnish with the raw salad and accompany with a wedge of lemon.
Eating mixed raw ingredients such as this delicious salad is key in ensuring your body is receiving plenty of nutrients. At BalletFriends we believe "more colours on the plate the better"!
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