Heart health Blood orange chicken with olives & oregano
Chicken thighs roasted with blood orange, red onion and olives; colour in the greyest month.
Za'atar salmon with herb-heavy tabbouleh
Za'atar-crusted salmon over a proper parsley-first tabbouleh.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Soak the bulgur in boiling water 15 minutes; drain and squeeze.
- Step 2
Press za'atar onto the salmon; roast in the oil at 200C fan for 12 minutes.
- Step 3
Toss bulgur with herbs, tomatoes, spring onions, lemon and extra virgin oil.
- Step 4
Serve the salmon over the tabbouleh.
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Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 34g |
| Carbohydrates | 28g |
| – of which sugars | 6g |
| Fibre | 7g |
| Fat | 35g |
| – of which saturates | 5.5g |
| – of which omega-3 | 2.2g |
| Calcium | 130mg |
| Iron | 4mg |
| Salt | 0.6g |
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