Persian herb & walnut kuku with lemony Puy lentils
A deep green baked omelette packed with parsley, dill, coriander, spinach, walnuts and feta, cut into wedges over warm lemony Puy lentils.
Citrus-cured style salmon & watercress plate
Quick citrus-dressed salmon flakes with watercress, orange and toasted rye crumbs.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Roast the salmon in the oil at 200C fan for 12 minutes; cool slightly and flake.
- Step 2
Toast the rye crumbs in the extra virgin oil until crisp.
- Step 3
Toss watercress, orange segments and onion with the citrus juices.
- Step 4
Top with salmon and crumbs; season generously.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 380 kcal |
|---|---|
| Protein | 30g |
| Carbohydrates | 16g |
| – of which sugars | 10g |
| Fibre | 4g |
| Fat | 22g |
| – of which saturates | 3.5g |
| – of which omega-3 | 2g |
| Calcium | 110mg |
| Iron | 2.6mg |
| Salt | 0.5g |
New
Try it
Like this? Get a whole week planned around you.
Tell the Peri Planner how you're feeling and it builds your personalised menu, this recipe included.
Cooked it, rated it
Be the first to review this recipe. Ratings from members appear here, and once they're real they feed the recipe's published rating; we don't invent numbers in the meantime.
Keep cooking
You might also like
Spinach & pea egg curry with brown basmati rice
Halved boiled eggs nestled in a gently spiced tomato, pea and spinach sauce, served over brown basmati rice with a spoon of Greek yogurt and coriander.
Mood & mind Chicken liver & thyme pate with oatcakes & apple
Smooth, orange-scented chicken liver pate set in little pots, served with oatcakes and crisp apple slices for scooping.