Vegan curried squash, lentil & coconut soup
Flavour up butternut squash with Indian spices for this warming and healthy vegan soup. Serve with naan for a hearty lunch
Grilled salmon & mango salad with coconut dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 salmon fillets(about 125g each), boned and skinned
- 1 tbsp light soft brown sugar
- 100g green beantrimmed
- 1 large ripe mangopeeled and cut into slices
- 2 shallotsvery thinly sliced and broken into rings
- handful mintor coriander leaves
- 50g toasted desiccated coconut
- 1 thumb-sized red chillithinly sliced
For the dressing
- 3 tbsp coconut cream
- juice 2 limesplus wedges to serve
- 1 tbsp fish sauce
- 2 tsp soft brown sugar
Nutrition: per serving
- kcal396
- fat24g
- saturates11g
- carbs17g
- sugars17g
- fibre4g
- protein28g
- salt0.9g
Method
step 1
Heat the grill. Place the salmon, skin-side up, on a foil-lined tray, season well and rub the sugar on top. Grill for about 10 mins until cooked through.
step 2
Meanwhile, blanch the beans in boiling water for 1 min, drain, rinse in cold water and drain again. Arrange on 4 plates, then add the mango and shallots.
step 3
Mix the dressing ingredients in a small bowl. Break the salmon into a few pieces over each plate. Add the mint or coriander leaves, coconut and chilli to each. Pour over the dressing and serve with a lime wedge.
