Serves 2
Directions
- 1Mix Greek yoghurt with garlic purée, a squeeze of lemon juice and a pinch of salt.
- 2Shave the courgette into thin rounds.
- 3Combine with chickpeas, mint, spring onion, red chilli, lemon zest and olive oil in a bowl.
- 4Season the salmon fillets with salt and pepper.
- 5Heat olive oil in a non-stick pan over medium-high heat.
- 6Place the salmon skin-side down and cook for 4 minutes pressing down until the skin is crisp.
- 7Flip and cook the other side for 2–3 minutes, until just cooked through.
- 8Spread the garlic yoghurt across the base of two plates.
- 9Top with the courgette salad and scatter with shaved Parmesan.
- 10Add the crispy salmon on top or to the side.
- 11Finish with a drizzle of olive oil or an extra squeeze of lemon if you like.
Ingredients
- medium courgette
- 120 g drained chickpeas
- 1 tbsp fresh mint
- 1 large spring onion
- 0.5 tsp red chilli
- 1 lemon
- 1 tbsp extra virgin olive oil
- 40 g Parmesan
- 200 g thick full-fat Greek yoghurt
- 1 tsp garlic purée
- lemon juice
- 2 salmon fillets
- salt
Equipment
bowlnon-stick panmandolinevegetable peeler
Tips
- The dish pairs well with a fattier protein, such as salmon, trout, or chicken thighs.
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