Richard’s Recipes: Seared salmon, wholemeal tortilla with beetroot hummus and red chilli slaw

Richard’s Recipes: Seared salmon, wholemeal tortilla with beetroot hummus and red chilli slaw

Serves 4


Ingredients:

300g fresh salmon fillet
4 x 8” wholemeal flour tortillas
75g cooked beetroot
65g chickpeas
1 clove garlic
1 sprig of fresh mint leaves
1 tbsp natural low-fat yoghurt
4 sprigs of fresh coriander
1 medium carrot peeled and grated.
1 medium red onion
¼  white cabbage finely shredded.
1 red chilli
Juice of half a lemon
Salt and pepper to taste
5ml cold pressed rapeseed oil

Method:

For the beetroot hummus:

Peel the garlic and roughly chop the mint.
Drain the chick peas and place into a food processor along with the peeled garlic, cooked beetroot and natural yoghurt.
Season with salt and pepper to taste and blend to a smooth sauce.

For the red chilli slaw:

Peel and finely slice the red onion and place into a large mixing bowl along with the carrot and cabbage.
Deseed the chilli and finely chop with the coriander, place into the bowl with the other vegetables and lemon juice.
Season to taste and gently fold the slaw together.

For the salmon:

Heat a non-stick pan over a high heat, lightly oil the salmon fillet and sear, turning occasionally until cooked to your liking. Allow to cool for a few minutes.
Meanwhile, warm the tortillas then evenly spread each tortilla with the beetroot hummus and top with chilli slaw.
Flake the warm salmon onto the slaw, garnish with a few fresh coriander leaves and enjoy.

Image is for illustration only