Name: Salmon cutlets with lemon chickpea purée
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 400 gram can chickpeas, rinsed, drained; 2 tablespoon lemon juice; 2 tablespoon warm water; 1 tablespoon olive oil; 1 clove garlic, chopped; pinch cayenne pepper; 4 x 200g salmon cutlets; 50 gram baby rocket leaves; 1 tablespoon red wine vinegar; 1 tablespoon olive oil; 1/2 cup (90g) baby black olives, seeded; 2 shallots (50g), sliced thinly

Ingredients

400 gram can chickpeas, rinsed, drained

2 tablespoon lemon juice

2 tablespoon warm water

1 tablespoon olive oil

1 clove garlic, chopped

pinch cayenne pepper

4 x 200g salmon cutlets

50 gram baby rocket leaves

1 tablespoon red wine vinegar

1 tablespoon olive oil

1/2 cup (90g) baby black olives, seeded

2 shallots (50g), sliced thinly

Method

1.Make rocket salad.

2.Blend or process chickpeas, lemon juice, water, oil, garlic and cayenne pepper until smooth.

3.Cook fish in heated oiled large frying pan.

4.Meanwhile, heat chickpea purée in medium saucepan until mixture is just warmed though.

5.Serve fish with warmed chickpea purée and rocket salad.

Women's Weekly Food

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Ingredients

Method

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