Superhealthy pizza
The quantities for this vegetarian pizza are generous, so if you have any leftovers, pop a few cold slices into your lunchbox for the next day
Spinach kedgeree with spiced salmon
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 tsp rapeseed oil
- 1 large onionhalved and sliced
- thumb-sized piece of gingerfinely chopped
- ½ tsp cumin seeds
- ½ tsp ground cinnamon
- 6-8 cardamom podsseeds crushed
- 1½ tsp ground turmeric
- 1½ tsp ground coriander
- 1 red chillideseeded and sliced
- 1 garlic clovefinely chopped
- 1 large red pepperdeseeded and roughly chopped
- 70g brown basmati rice
- 375ml vegetable stockmade with 2 tsp bouillon powder
- 160g baby spinach leavesroughly chopped
For the salmon
- 3 tbsp fat-free natural yogurt
- 1 tbsp finely chopped mint or coriander
- 2 skinless wild salmonfillets
- 1 tbsp toasted almondsto serve
Nutrition: Per serving
- kcal636
- fat28g
- saturates6g
- carbs43g
- sugars14g
- fibre6g
- protein49g
- salt0.6g
Method
step 1
Heat the oil in a large frying pan and fry the onion and ginger for 5 mins or until soft. Add the cumin, cinnamon, crushed cardamom seeds, and 1 tsp each of the turmeric and coriander. Cook for 30 secs until fragrant. Add the chilli, garlic, pepper and rice, stir briefly, then pour in the stock. Cover and simmer for 35 mins or until the rice is tender and the stock has been absorbed. If the rice is cooked but some liquid remains, remove the lid and simmer uncovered to allow the liquid to evaporate. Add the spinach, cover and cook for 3 mins to wilt.
step 2
Meanwhile, prepare the salmon. Heat the grill to medium and line a baking sheet with foil. Mix the yogurt with the mint or coriander and the remaining turmeric and ground coriander. Spread the yogurt mixture over the salmon, then transfer to the prepared baking sheet and grill for 8-10 mins until the fish can be flaked easily with a fork. Top the kedgeree with the salmon fillets or flake the fish into it, and scatter over the almonds to serve.
