Salmon burgers with miso slaw
Pan-fried salmon patties in buns with a crunchy miso-dressed slaw.
Miso sweet potato steaks with crispy chickpeas
Thick sweet potato slabs roasted under miso glaze with crunchy chickpeas and tahini yogurt.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Roast the oiled slabs at 200C fan for 25 minutes; chickpeas with paprika on a second tray for the same.
- Step 2
Whisk miso, maple and vinegar; brush the slabs and roast 8 more minutes.
- Step 3
Whisk yogurt, tahini and lemon.
- Step 4
Plate yogurt, slabs, chickpeas; coriander and sesame.
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 | 520 kcal |
|---|---|
| Protein | 15g |
| Carbohydrates | 68g |
| – of which sugars | 22g |
| Fibre | 14g |
| Fat | 21g |
| – of which saturates | 3g |
| – of which omega-3 | 0.4g |
| Calcium | 180mg |
| Iron | 4.4mg |
| Salt | 1.3g |
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
Kimchi & tofu stew (jjigae-style)
A bubbling pot of kimchi, tofu and mushrooms; sour, warming and alive at the edges.
Two-ingredient yogurt flatbreads with whipped feta
Live-yogurt flatbreads cooked on a dry pan, with whipped feta and quick chilli oil.