Harissa Salmon with Cauliflower Tabbouleh

From Weight Watchers

Ingredients (serves 2) 

2 salmon steaks

1 tbsp harissa paste

Lemon juice

1 tbsp of white wine veinegar

Medium cauliflower blitzed in processor

1 red pepper

A dozen or so cherry tomatoes

6 spring onions

2 tsp of zatar

handful each of fresh roughly chopped parsley and mint

s&p

Method

Massage the salmon with the harissa and wrap in foil. Cook in a medium oven for about 30 mins.

Throw all the veg into a wok and stir fry with a few sprays of oil. After about 5 mins add the blitzed cauliflower, s&p and stir fry for another five mins. Turn off the heat.

Just before the salmon is ready heat up the veg and add the herbs, vinegar and zatar ending with a few good shakes of lemon juice.

Serve immediately on a warmed plate.

👀 This is a beautifully fresh and zingy dish which needs no accompaniments.

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Prawn and Broad Bean Curry

From Martin Walsh

Ingredients (serves 2) 

300g bag frozen medium prawns (defrosted and drained)

About 2 cups of frozen broad beans (or two medium courgettes roughly chopped)

Half a 400ml can of coconut milk

Medium red onion chopped

1 green chilli, small thumb of ginger and 2 cloves garlic (all chopped)

2 tsp black mustard seend

1 tsp garam masala

2 tsp tumeric

1 tsp salt

1 tsp sugar

1tsp oil

Fresh coriander

Method

Fry the mustard seeds in the oil until they start to pop. Add the onion, chilli, ginger and garlic. Add a splash of water if they start to stick.

After a the onion has softened  add the dry spices, salt and sugar and mix. Throw in the broad beans (or courgettes) and mix again. Pour in the half can of coconut milk and simmer for five minutes.

Take off the heat until ready to use.

When the prawns have defrosted, drain them and tip into the sauce. When all has started to simmer serve. Goes really well over cauliflower / and or rice.

👀 Make double using the whole can of coconut milk and split the made sauce. Half will keep in the fridge or be frozen for a very quick and easy meal!

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Smoked haddock chowder on bulgar wheat

Adapted from Nigel Slater

Ingredients (serves 2) 

1 tsp olive oil

500g smoked haddock

1 red onion chopped

Clove of garlic crushed

Small can sweetcorn drained

½ cup of frozen peas

300 mls almond milk

½ medium cauliflower cut into small florets

A few chopped chives

s&p

Method

Chop the cauliflower into small florets and boil them in water for about 3 mins until starting to go soft. Drain and leave pan with the lid off.

Fry onion and garlic in the oil with salt until soft. Add sweetcorn and heat for a few more minutes. Add the almond milk with the frozen peas and bring to a simmer. Add black pepper and simmer for five minutes.

Very carefully (Nigel Slater style) place the smoked haddock on the top of the mix and poach with the lid on for a good five minutes. Check the fish is done.

Remove the cooked haddock very carefully witha fish slice and wrap in foil to keep warm. Tip the sauce into a blender and pulverise. Tip this back into the saucepan and add the cauliflower. Heat through for a minute.

Serve in bowls with some bulgar wheat. Wheat follwed by fish and topped with the sauce. Sprinkle with chopped chives.

👀 It's worth remembering how useful kitchen foil is. Wrapping hot food in foil will keep it piping hot for a good while.

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Harissa Cod on Roasted Veg

From Martin Walsh

Ingredients (serves 2) 

2 cod loin portions

Half an aubergine

2 red peppers

2 handfuls of cherry tomatoes

2 courgettes

300g mushrooms

2 medium red onions

1 tbsp each of olive oil and balsamic

s&p

2 tsp of zatar

2 tsp of harissa paste

Method

Prepare the veg chopping into bite sized pieces. Ensure the onion is not chopped but quartered and broken into flakes. Season with s&p and then add the oil and vinegar and mix together with your hands.

Pop into the oven on a medium/high heat for an hour, shaking two or three times. You want to get it all just on the edge of being charred.

Rub the harissa into the cod and wrap in foil. Place on top of the veg for the last twenty minutes or so.

When time is up open the foil up carefully and shake the zatar over the veg and mix. Serve the cod on top of the veg.

👀 This would work with salmon too of course but cod seems to go better with the almost charred veg.

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Harissa Salmon on puy lentils with mushrooms and peppers

From Martin Walsh

Ingredients (serves 2) 

2 salmon steaks

1 tbsp harissa paste

Puy lentils for two

Medium red onion and 2 cloves of garlic chopped

300g mushrooms chopped

1 green pepper and one red sliced into strips

Veg stock powder

s&p

Method

Massage the salmon with the harissa and wrap in foil to marinate.

Put the lentils on to cook or just use a packet of pre cooked lentils. Soften the onion and garlic in some oil and salt. Add the peppers and mushrooms and sweat over a gentle heat for a good twenty mins, stiring every now and again. Season with s&p.

When they are done tip in the lentils and add a little water and some veg stock powder. Bring to a simmer and cook for another five minutes. This can be left and reheated just before the salmon is ready. The fish  should take about 20 mins in a medium oven.

👀 Goes well with a good pile of steamed tenderstem broccoli.

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