Recipe: Salmon and crispy lettuce with pearl couscous
How to Make:
- Preheat oven to 180C/160C fan forced. Line a baking tray with baking paper. Cook the couscous according to the packet directions. Drain.
- Meanwhile, spread the lettuce over the prepared tray. Spray with oil. Season. Bake for 10 minutes.
- Place couscous, crispy lettuce, zucchini, shallot, sprouts and salmon on a platter. Combine oil, garlic and vinegar in a bowl. Drizzle over the top. Season. Gently toss.
Time for preparing:
10 min.
Servings:
4
Ingredients:
- 180g pearl couscous
- 160g mache (lamb's lettuce) or baby kale
- 2 zucchini, shredded
- 2 green shallots, chopped
- 100g snow pea sprouts, cut into short lengths
- 300g hot-smoked salmon, flaked
- 1 tablespoon olive oil
- 1 garlic clove, crushed
- 2 teaspoons caramelised balsamic vinegar
