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Harissa Pomegranate Salmon and Spicy Veg

Harissa Pomegranate Salmon and Spicy Veg

with chickpeas and yoghurt sauce
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
656 kcal
Protein
: 
37.3g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Fish
  • Mustard
  • Soya
  • Sulphites
  • Wheat
  • Barley
  • Celery
  • Cereals containing gluten
  • Milk
  • May contain traces of allergens
Serving amount

1 pack(s)

Chickpeas

5 grams

Mint

2 unit(s)

Garlic

1 sachet(s)

Harissa Paste

1 unit(s)

Onion

15 grams

Pomegranate Molasses

15 grams

West African Style Spice Mix

(May be present: Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk)

100 grams

Tomato

1 unit(s)

Courgette

110 grams

Yoghurt

(Contains: Milk)

200 grams

Salmon

(Contains: Fish)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)2745 kJ
Energy (kcal)656 kcal
Fat29.9 g
of which saturates5.9 g
Carbohydrate46.9 g
of which sugars19.6 g
Dietary Fiber15.5 g
Protein37.3 g
Cholesterol80 mg
Salt3.2 g
Potassium572.5 mg
Calcium153.2 mg
Iron1.8 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.
•Sieve

Cooking steps

Get Prepped
1
  • Trim the courgette, then halve lengthways. Slice widthways into 1cm thick pieces.
  • Halve, peel and thinly slice the onion.
  • Pick the mint leaves and roughly chop (discard the stalks).
  • Drain and rinse the chickpeas in a sieve.
  • Cut the tomato into 6 wedges. Toss with salt, pepper and a drizzle of oil. 
Marinate the Salmon
2
  • Toss the salmon with harissa paste, pomegranate molasses, salt and pepper. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
  • Set aside to marinate.
Time to Fry
3
  • Place a pan over high heat with a drizzle of oil.
  • Once hot, fry the chickpeas for 2-3 mins. Season to taste with salt and pepper. 
  • Add the onion and courgette and fry for 3-4 mins, stirring, until softened.
  • Add half the garlic and African spice mix and fry for another 2-3 mins.
  • Remove from the pan and cover to keep warm.
Cook the Salmon
4
  • Return the pan to medium-high heat with another drizzle of oil. 
  • Once the oil is hot, add the salmon to the pan and season with salt and pepper.
  • Cook, skin-side down for 4-5 mins, turn over, and cook for 3-4 mins on the other side. 
Mix the Yoghurt Sauce
5
  • Mix the yoghurt with the remaining garlic and half the mint.
  • Season to taste with salt and pepper. 
Divide and Serve
6
  • Divide the chickpeas and pan-fried veg between deep plates or bowls.
  • Top with the salmon and arrange the tomato wedges alongside. 
  • Drizzle with the yoghurt sauce and garnish with the remaining mint.
Meal right image

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