Recipes

Salmon with houmous, coriander and pomegranate seeds

Name: Salmon with houmous, coriander and pomegranate seeds
Yield: 6 servings
Ingredients: large side of Salmon; 200g Fresh houmous; of dill and coriander Few sprigs; Handful of Pea shoots; to taste Lemon zest; 2 tbsp Pomegranate seeds; pinch of Sea salt; drizzle of Olive oil; 200g Chickpeas

22/03/2018

Serves 6

Rating

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Ingredients

Salmon	large side of
Fresh houmous	200g
Few sprigs	of dill and coriander
Pea shoots	Handful of
Lemon zest	to taste
Pomegranate seeds	2 tbsp
Sea salt	pinch of
Olive oil	drizzle of
Chickpeas	200g

Method

Oven bake salmon (wrap in foil ,cook on 180 for 20/25 mins, ensure salmon is cooked all the way through before serving. Please note: salmon cooking times will vary in accordance to weight, follow instructions on pack for best results).
Once cooked, set aside to cool.
Spread an even layer of houmous over the cooked side of salmon.
Top houmous with pea shoots, whole cooked chickpeas (tinned is fine), lemon zest, dill, coriander and pomegranate seeds.
To finish sprinkle sea salt and drizzle with olive oil and serve.

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