SALMON AND CHICKPEA PARSLEY SALAD
INGREDIENTS: (Serves 1)
1 Salmon fillet
Handful fresh parsley (finely chopped)
Cracked black pepper
1/4 Head of broccoli
200g Chickpeas (120g drained weight)
1tbsp Rapeseed oil
1 Lemon (juice)
30g Feta cheese
Pre heat oven to 180˚c
Place the salmon fillet on a foil lined tin and sprinkle over half the chopped parsley and a pinch of salt and pepper. Bake in the oven for 15-20mins.
Put the broccoli on to steam, strain when al dente.
In a bowl stir together the chickpeas, other half of the parsley, rapeseed oil, lemon juice and a pinch of salt and pepper to taste.
Arrange the spinach on a plate, top with the chickpea mix, and scatter broccoli around the edge. Place the salmon fillet on the top and crumble over the feta cheese.
Calories = 530kcal
Protein = 39.7g
Fat = 32.7g (Saturated fat = 6.5g)
Carbohydrates = 21.3g (Sugars = 2.3g)