Salmon poke-style bowl with sushi rice
Cubed cooked salmon over seasoned sushi rice with edamame, cucumber and nori.
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.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Heat the oven to 180°C fan. Wilt the spinach in a dry pan for 2 minutes, squeeze out the water and chop.
- Step 2
Whisk the eggs with the turmeric, a good pinch of salt and plenty of pepper. Stir in the spinach, herbs, spring onions, walnuts and feta.
- Step 3
Heat the oil in a 24cm ovenproof frying pan. Pour in the egg mix, cook 3 minutes on the hob, then bake 15-18 minutes until just set and puffed.
- Step 4
Meanwhile warm the lentils in a pan with the garlic, half the lemon juice and 1 tbsp water for 3 minutes; season.
- Step 5
Stir the rest of the lemon juice into the yogurt with a pinch of salt.
- Step 6
Cut the kuku into wedges. Spoon the lentils onto plates, sit the wedges on top and add a spoon of lemon yogurt.
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Nutrition per serving
| Calories | 590 kcal |
|---|---|
| Protein | 36g |
| Carbohydrates | 27g |
| – of which sugars | 4g |
| Fibre | 8g |
| Fat | 36g |
| – of which saturates | 11g |
| – of which omega-3 | 1.5g |
| Calcium | 325mg |
| Iron | 8.5mg |
| Salt | 1.3g |
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