Ingredients

• 160 g ready-to-eat quinoa

• 2 lemons

• 2 courgettes

• 1 bulb of fennel

• 1 bunch of mixed fresh soft herbs, such as dill, parsley, basil

• 4 tablespoons natural yoghurt

• extra virgin olive oil

• 4 salmon fillets , skin on, scaled and pin-boned, from sustainable sources

​

​

Method​

1. Prepare the quinoa according to the packet instructions, then squeeze over the juice of half a lemon. Season with a good pinch of sea salt and black pepper, then set aside.

2. Preheat a griddle pan to high.

3. Slice the courgettes lengthways into thin strips. Griddle the courgette strips for 2 minutes each side and put aside on a plate. Turn the griddle down to a medium heat.

4. Using a mandolin (use the guard!) or speed-peeler, slice the fennel into thin strips, place in a bowl and squeeze over the juice of half a lemon. Pick and finely chop the herb leaves, stir through the quinoa and season.

5. Make a dressing by squeezing the remaining lemon juice into a small bowl, then add the yoghurt and 2 tablespoons of oil, and stir to combine. Season with salt and pepper to taste.

6. Season and rub a little oil all over the salmon fillets, then cook on the hot griddle for 3 to 4 minutes each side, or until the fish is cooked through.

7. Pile the quinoa on a plate and arrange the griddled courgette and lemony fennel on top, along with flakes of salmon. Dot over the yoghurty dressing, scatter over the remaining herbs, then serve.