The super-fast shape-up plan: Salmon & kale salad with chickpea croutons
Packed with omega-3, protein, B vitamins and selenium, salmon is a wonder fish. Chickpeas are a great source of fibre and make a delicious snack when roasted; I like finishing them with a little salt and some apple cider vinegar.
PREP 5 minutes, plus soaking time
COOK 30 minutes
CALORIES PER SERVING 406
½ can (200g) chickpeas, drained and rinsed
1 tbsp olive oil
1 tsp garlic powder
½ red onion, thinly sliced
juice of ½ lime
40g tempeh, cut into small cubes
1 salmon fillet (about 125g), skin on
120g kale, stalks removed
FOR THE DRESSING
15g cashew nuts, soaked overnight (leave in the refrigerator in a bowl of water)
1 tsp Dijon mustard
1 tsp olive oil
½ garlic clove
juice of ½ lemon
1 tbsp water
- Preheat the oven to 200C/ 180C fan/gas 6. Pat the chickpeas dry with kitchen paper, so they crisp up when they’re roasted. Tip them into a shallow roasting tin, pour over half the oil, add the garlic powder and mix everything together. Season well. Roast for about 20 minutes, or until crispy. Remove from the oven and allow to cool a little.
- Meanwhile, place the onion in a small bowl, squeeze over the lime juice and leave to pickle.
- Heat the rest of the oil in a frying pan over a medium heat and fry the tempeh and the salmon, skin side down, for 2 minutes before turning over and frying for 2 more minutes, or until cooked through. The tempeh should be lightly browned on all sides. Season and set aside to cool. Remove the skin from the salmon (be sure to eat it as a snack) and flake the flesh.
- Put all the dressing ingredients into a blender and blitz until creamy and smooth, adding a little water to thin if necessary. Place the kale in a bowl, pour over half the dressing and toss. Add the salmon, tempeh, chickpeas and pickled onions then drizzle the dressing over the top. Season well before serving.