Instructions

SALMON AND CHICKPEA PARSLEY SALAD

INGREDIENTS:  (Serves 1)

1 Salmon fillet

Handful fresh parsley (finely chopped)

Sea salt

Cracked black pepper

1/4 Head of broccoli

200g Chickpeas (120g drained weight)

1tbsp Rapeseed oil

1 Lemon (juice)

Handful spinach

30g Feta cheese

 

RECIPIE:

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.

 

MACROS:

Calories = 530kcal

Protein = 39.7g

Fat = 32.7g (Saturated fat = 6.5g)

Carbohydrates = 21.3g (Sugars = 2.3g)

Parsley - Ingredients

Parsley - fish

Parsley - chickpeas

Parsley - full plate

Parsley - final pic