Mood & mind Vegan Harissa chickpea & kale bowl with almonds
Crispy roasted chickpeas and kale over bulgur with a lemon-tahini dressing.
Lemon sole with brown butter, capers & new potatoes
Pan-finished lemon sole in nutty caper butter; the ten-minute fish that feels like a restaurant.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
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Method
- Step 1
Dust the sole in seasoned flour.
- Step 2
Fry in the oil 2 minutes a side; remove gently.
- Step 3
Brown the butter in the pan; capers, lemon and parsley in.
- Step 4
Pour over the fish; potatoes and beans alongside.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
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Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 32g |
| Carbohydrates | 38g |
| – of which sugars | 3g |
| Fibre | 6g |
| Fat | 27g |
| – of which saturates | 13g |
| – of which omega-3 | 0.5g |
| Calcium | 90mg |
| Iron | 2mg |
| Salt | 1.1g |
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