
Salmon, couscous and roasted vegetables
serves two
couscous ingredients
- 120g couscous
- 30ml Rapeseed oil
- 50ml sweet chilli sauce
- Sea salt and black pepper
METHOD
- Boil the kettle
- Mix all the ingredients in a bowl
- Pour the boiling water over the mixed couscous just to cover it
- Cover the bowl with a plate and leave to one side for 5 minutes
salmon and roasted vegetables ingredients
- Two portions of fresh salmon
- One red pepper
- One yellow pepper
- ½ bunch of asparagus
- 2 flat mushrooms
- ¼ hispi cabbage
- One clove of garlic
- Sage and rosemary from the garden but feel free to use whatever herbs and spices you can get your hands on
METHOD
- Cut all the vegetables to roughly the same size
- Season with sea salt and pepper
- Drizzle with rapeseed oil and mix so all are evenly coated
- Add herbs
- Place in the oven at 190 degrees Celsius for 15-20 minutes until soft and golden
- Then, place the salmon portions on top of the vegetables and put back in the oven for a further 3 minutes
- Turn the oven off but leave the tray inside for a further 10 minutes. The salmon will be nice and pink!
- Serve the couscous on a bed of hummus, with the roasted vegetables and finally the salmon on top. Spoon a dollop of wild pesto onto the salmon for best results.
If you would like to have a go at creating your own hummus and wild garlic pesto, here are Robin's homemade recipes.
hummus INGREDIENTS
- 500g dried chickpeas
- 250ml olive oil
- 3 teaspoons tahini
- 3 cloves of garlic
- Smoked paprika
- Sea salt
- Cracked black pepper
METHOD
- Cover the dried chickpeas with double the amount of warm water (from the tap is fine) and leave overnight for them to soak
- Transfer chickpeas and water to a sauce pan and bring to the boil. Season with sea salt and simmer until soft
- Allow to cool in the water for 30 minutes, then drain
- Add the chickpeas to a blender along with the garlic, olive oil, tahini, a good pinch of smoked paprika and lightly season
- Blend until smooth (you may need to add a little boiling water from the kettle if the paste is too thick, but just a little at a time)
- Check the seasoning and serve with a sprinkle of smoked paprika and olive oil
wild garlic pesto INGREDIENTS
- 400g wild garlic
- 60g walnuts
- 70g grated Parmesan
- 100g extra virgin olive oil
- Sea salt
- Cracked black pepper
METHOD
- Wash the wild garlic and drain the water
- Roughly chop the leaves and add to your blender along with the walnuts, Parmesan and olive oil
- Blend until smooth
- Check the seasoning
- Store in an airtight container, with a thin layer of olive oil on the top to stop the pesto discolouring