Given the considerably warm weather we have been having, this recipe is exactly what you need. Fantastic to have just as a light lunch if you’re not up to cooking (I don’t blame you!) The juice from the fresh tomatoes really brings this dish to life, lots of flavours, really light and takes little time to prepare.
1 can (400g) black beans, drained and rinsed
3 finely chopped fresh tomatoes
1 tbsp olive oil
A small handful of fresh parsley, finely chopped
2 spring onions, finely chopped
1/2 tsp paprika
1/4 tsp cumin
Firstly, start by making the marinade for the salad. In a bowl, put the juice of half a lime, the paprika, cumin, oil, season with salt and pepper and give it a mix.
In a separate bowl had all the remaining prepped ingredients.
Drizzle on the marinade and give it a good mix. Taste and season again with salt and pepper if needed.
A refreshingly light, coconutty salmon dish that is flavourful and oh so simple to make. Perfect if you are feeling a lighter lunch as it is not too indulgent, pair with a side salad or some grilled vegetables.
2 skinless salmon fillets
1 shallot finley chopped
3 garlic cloves chopped
1 inch piece of ginger, peeled and grated
1/2 tsp dried coriander
2 cup mushrooms, sliced
2 tbsp olive oil
165ml coconut milk
2 fresh tomatoes, peeled
1tbsp fish sauce
1 red chilli, deseeded and chopped (add more if you’d prefer more spice)
In a pan, pour the olive oil and fry the salmon on medium-low heat for a 2-3 minutes on each side.
Remove the salmon from the pan.
Add the shallot, dried coriander, garlic and ginger and fry on a medium heat until it starts to soften and brown.
Add the chilli, tomato, mushroom, fish sauce and cook for 4-6 minutes.
Pour in the coconut milk and give it a quick stir.
Put the salmon back in the pan along with the juice of half a lime.
Leave to simmer for 8-10 minutes or until the salmon is fully cooked.