Chicken skewers with broad bean hummus
You can swap chickpeas for broad beans to make the hummus, if you prefer. The skewers can also be barbecued if the sun is shining
Wild salmon with radish & orange slaw
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
Skip to ingredients
- ½ tsp smoked paprika
- ½ tsp cumin seeds
- ¼ tsp ground cinnamon
- ¼ tsp orange zest
- 4 wild salmonfillets (140g each)
For the radish slaw
- 600g baby potatoes
- 2 red peppershalved and deseeded
- 1-2 green chilliesdeseeded and finely chopped
- 1½ tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 2 tbsp lemon zest
- 4 spring onionsfinely sliced
- 320g radishesthinly sliced
- 12 Kalamata olivesquartered
- 2 small orangespeeled and chopped (leave the pith on)
- 5 tbsp chopped mint
Nutrition: Per serving
- kcal465
- fat21g
- saturates4g
- carbs31g
- sugars11g
- fibre7ghigh
- protein36g
- salt0.5g
Method
step 1
Mix the paprika, cumin seeds, cinnamon and orange zest, then rub the mixture over the salmon fillets.
step 2
Boil the baby potatoes whole in their skins for 15 mins until tender. Drain, then thickly slice.
step 3
Heat the grill to high and grill the peppers for 5 mins on each side or until cooked through and charred, then peel off their blistered skins and dice the flesh. Put in a bowl with the chillies, olive oil, lemon juice and zest, spring onions, radishes and sliced potatoes.
step 4
Cook the salmon under the grill for 5 mins, skin-side up, then turn. If not already cooked, grill for a further 1-2 mins. (Wild salmon cooks much faster than farmed.)
step 5
Toss the olives, chopped orange and mint through the potatoes and serve half with half of the salmon. Chill the remainder for another day. Will keep covered and chilled for up to two days.
