- For the guacamole:
- 50g avocado
- ½ lemon, juice of
- Salt & pepper
- For the main:
- 60g TOTAL Greek Yoghurt
- Sprinkle of Tabasco sauce
- 1 salmon supreme
- ½ tbsp coconut oil
- ½ courgette, peeled into ribbons
- 3 cherry tomatoes, halved
- 1 tbsp chickpeas, cooked, washed
- 1 spring onions, sliced
- Handful of flat leaf parsley, chopped
To make the guacamole, puree the avocado with the lemon juice and season. Leave to one side.
Mix the Tabasco with the yoghurt.
Pan fry the salmon supreme in a frying pan, in the coconut oil for approximately 4 - 5 minutes on each side.
On a plate arrange the courgette ribbons, cherry tomatoes, chickpeas and sliced spring onion. Lay the cooked salmon on top and dollop on the guacamole and yoghurt. Finally, sprinkle with chopped parsley.
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EXPERT ADVICE ON STAYING HEALTHY AT A FESTIVAL...