Harissa Salmon and Garlicky Lebanese Flatbread
with cannellini bean saladCalories
:
890 kcalProtein
:
45.8g proteinTotal
:
20 minutesDifficulty
:
EasyQuick
Allergens:
- Milk
- Mustard
- Cereals containing gluten
- Wheat
- Fish
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 sachet(s)
Harissa Paste
1 pack(s)
Cannellini Beans
1 unit(s)
Mini Cucumber
2 unit(s)
Garlic
40 grams
Salad Leaves
1 unit(s)
Lemon
75 grams
Yoghurt
(Contains: Milk)
1 sachet(s)
Mustard
(Contains: Mustard)
4 unit(s)
Lebanese Flatbread
(Contains: Cereals containing gluten, Wheat)
200 grams
Salmon Fillet
(Contains: Fish)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
Nutrition Values
Energy (kJ)3725 kJ
Energy (kcal)890 kcal
Fat27.9 g
of which saturates5.1 g
Carbohydrate96 g
of which sugars10.3 g
Dietary Fiber18.8 g
Protein45.8 g
Cholesterol80 mg
Salt4.7 g
Potassium171.6 mg
Calcium82.2 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Grater
Cooking Steps
1
- Peel and grate the garlic (or use a garlic press).
- Halve the flatbread.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the garlic for 30 secs.
- Press the flatbreads into the garlic oil and fry, 3-4 mins per side. Set aside for later.
2
- Drain and rinse the cannellini beans in a sieve.
- Trim the cucumber then halve lengthways. Thinly slice widthways.
- Zest and cut the lemon into wedges.
- In a large bowl, combine the yoghurt, lemon zest, mustard and half the harissa paste. Season to taste with lemon juice, salt and pepper.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Pat the salmon dry with kitchen paper and toss with remaining harissa paste, salt and pepper.
- Once hot, lay the fillets into the pan, skin-side down and cook for 4-5 mins. Turn over and cook on the other side for a further 3-5 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- Toss the salad leaves, beans and cucumber with half the yoghurt dressing.
4
- Divide the dressed salad between plates.
- Top with the harissa salmon.
- Serve the crispy garlic bread alongside.
- Finish with a drizzle of the remaining harissa yoghurt sauce.
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