Swap the chickpeas for any pulses you like – Puy lentils, butter beans or cooked barley all work well.
SERVES 2 – 20 minutes
– 1 large red pepper, quartered and deseeded.
– zest and juice ½ small lemon.
– pinch smoked paprika (try sweet smoked).
– 1 tbsp extra virgin olive oil.
– 100g/4oz baby leaf spinach.
– 2 × 140g/5oz skinless salmon fillets.
– 400g can chickpeas.
Step 1:Heat the grill to high. Squash the pepper quarters flat and grill for 5 minutes or until well blackened. Leave the grill on, then transfer the peppers to a bowl, cover with cling film and leave to cool slightly before peeling off the skins and cutting the flesh into strips. Set aside.
Step 2:Make the dressing by whisking together the lemon zest and juice, paprika, oil and some seasoning. Toss half the dressing with the spinach leaves and divide between two dishes.
Step 3:Season the salmon and grill for 5 minutes or until just cooked through. Meanwhile, heat the chickpeas in their canning liquid in a pan for 3–4 minutes. Drain well, then mix with the remaining dressing and the strips of pepper. Spoon the chickpea mix over the spinach and top with the salmon to serve.
Note : PER SERVING 481 kcals, protein 39g, carbs 26g, fat 25g, sat fat 4g, fibre 7g, sugar 7g, salt 1.02g