Suitability: GF

Contains: Fish, Milk 

Ingredients Salmon Serves 2 

• 2 x fillets of salmon, skin on (192g-204g per fillet) 
• Sea salt to season
• Cracked black pepper to season 
• Olive oil for frying 
• Knob of salted butter

Beetroot Hummus Serves 10 Portions

• 250g/ 3 x cooked beetroot (vacuum packed) 
• 3 x garlic cloves, peeled and removed root  
• 400g x 1 tin of chickpeas (250g drained/ washed)  
• 1/2 x a lemon
• 50ml x olive oil 
• Table salt to season 
• Cracked black pepper to season

Net Weight 693g beetroot hummus, 68g per plate/ 2 x tbsp (10 x portions per plate)

Ingredients Salad Serves 2

• 133g/ 1 x small apple
• 145g/1 x large cooked beetroot (vacuum packed)  
• 100g x cucumber 
• 100g x half a fennel bulb (225g per whole bulb) 
• Dill 
• 1/2 x a lemon 
• 100g x natural yogurt 
• Sea salt to season
• Cracked black pepper to season 

Method 

• Firstly add the beetroot, garlic cloves, washed chickpeas, squeezed lemon juice, drizzled olive oil, table salt and cracked black pepper into a blender or food processor. Blitz the ingredients together. Use a spatula to mix the ingredients halfway through. Then blitz again. Add more olive oil if needed for a smooth consistency. 

2. Grate the beetroot and apple. Cut the cucumber in half lengthways, and thinly slice into discs. Thinly slice the fennel into strips. Remove the dill from the stem and roughly chop. Add all the ingredients to a large mixing bowl. Cut a lemon in half and squeeze the juice into the bowl. Add the yogurt, season and mix the ingredients together with a spoon. Set aside. 

3. Preheat a frying pan. Drizzle olive into the pan. Allow to heat. Pat the salmon dry using a paper towel. Season. 

4. Place the salmon skin side down into the hot frying pan. Add a heavy saucepan or weight on top to conceal the salmon skin completely flat. Cook the salmon skin side down for at least 5 – 7 minutes until the flesh lightens (90% of the time) depending on the size of the fillet. Add a touch more of oil to the pan. Then flip the salmon over onto the flesh side, add the butter and cook for roughly 1 minute (10%) of the time. Place the cooked fillets onto a board and allow to rest for 3-5 minutes. 

5. Spoon the beet hummus in the centre of the serving plates. Place a medium sized cutter in the middle of the hummus and fill the cutter with the salad mixture. Remove the cutter. Place the cooked salmon on top. Garnish with pea shoots. Serve.