Shaved Courgette Mint Parmesan & Crispy Salmon

Serves 2
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Directions

  1. 1Mix Greek yoghurt with garlic purée, a squeeze of lemon juice and a pinch of salt.
  2. 2Mix Greek yoghurt with garlic purée, a squeeze of lemon juice and a pinch of salt.
  3. 3Mix Greek yoghurt with garlic purée, a squeeze of lemon juice and a pinch of salt.
  4. 4Shave the courgette into thin rounds.
  5. 5Shave the courgette into thin rounds.
  6. 6Shave the courgette into thin rounds.
  7. 7Combine with chickpeas, mint, spring onion, red chilli, lemon zest and olive oil in a bowl.
  8. 8Combine with chickpeas, mint, spring onion, red chilli, lemon zest and olive oil in a bowl.
  9. 9Combine with chickpeas, mint, spring onion, red chilli, lemon zest and olive oil in a bowl.
  10. 10Season the salmon fillets with salt and pepper.
  11. 11Season the salmon fillets with salt and pepper.
  12. 12Season the salmon fillets with salt and pepper.
  13. 13Heat olive oil in a non-stick pan over medium-high heat.
  14. 14Heat olive oil in a non-stick pan over medium-high heat.
  15. 15Heat olive oil in a non-stick pan over medium-high heat.
  16. 16Place the salmon skin-side down and cook for 4 minutes pressing down until the skin is crisp.
  17. 17Place the salmon skin-side down and cook for 4 minutes pressing down until the skin is crisp.
  18. 18Place the salmon skin-side down and cook for 4 minutes pressing down until the skin is crisp.
  19. 19Flip and cook the other side for 2–3 minutes, until just cooked through.
  20. 20Flip and cook the other side for 2–3 minutes, until just cooked through.
  21. 21Flip and cook the other side for 2–3 minutes, until just cooked through.
  22. 22Spread the garlic yoghurt across the base of two plates.
  23. 23Spread the garlic yoghurt across the base of two plates.
  24. 24Spread the garlic yoghurt across the base of two plates.
  25. 25Top with the courgette salad and scatter with shaved Parmesan.
  26. 26Top with the courgette salad and scatter with shaved Parmesan.
  27. 27Top with the courgette salad and scatter with shaved Parmesan.
  28. 28Add the crispy salmon on top or to the side.
  29. 29Add the crispy salmon on top or to the side.
  30. 30Add the crispy salmon on top or to the side.
  31. 31Finish with a drizzle of olive oil or an extra squeeze of lemon if you like.
  32. 32Finish with a drizzle of olive oil or an extra squeeze of lemon if you like.
  33. 33Finish with a drizzle of olive oil or an extra squeeze of lemon if you like.

Ingredients

  • medium courgette
  • medium courgette
  • medium courgette
  • 120 g drained chickpeas
  • 120 g drained chickpeas
  • 120 g drained chickpeas
  • 1 tbsp fresh mint
  • 1 tbsp fresh mint
  • 1 tbsp fresh mint
  • 1 large spring onion
  • 1 large spring onion
  • 1 large spring onion
  • 0.5 tsp red chilli
  • 0.5 tsp red chilli
  • 0.5 tsp red chilli
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 1 tbsp extra virgin olive oil
  • 1 tbsp extra virgin olive oil
  • 1 tbsp extra virgin olive oil
  • 40 g Parmesan
  • 40 g Parmesan
  • 40 g Parmesan
  • 200 g thick full-fat Greek yoghurt
  • 200 g thick full-fat Greek yoghurt
  • 200 g thick full-fat Greek yoghurt
  • 1 tsp garlic purée
  • 1 tsp garlic purée
  • 1 tsp garlic purée
  • lemon juice
  • lemon juice
  • lemon juice
  • 2 salmon fillets
  • 2 salmon fillets
  • 2 salmon fillets
  • salt
  • salt
  • salt

Equipment

bowlnon-stick panmandolinevegetable peeler

Tips

  • The dish pairs well with a fattier protein, such as salmon, trout, or chicken thighs.