Bean and pea tabouli with chargrilled sumac salmon

Recipes / Fish

With less than 500 calories per serve, this is a tasty and healthy mid-week option for the whole family.

Recipe «Bean and pea tabouli with chargrilled sumac salmon» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 750ml water, 115g cracked wheat, 2 salmon fillets, 2 tsp ground sumac, 1 lemon, zested, juiced , 1 1/2 tbsp Cobram Estate Australian Extra Virgin Olive Oil Light Flavour Intensity, 150g green beans, sliced diagonally, 80g frozen baby peas , 1 cup fresh mint leaves, chopped, 1/2 cup fresh dill, chopped, 50g reduced-fat feta, crumbled, 3 green shallots, thinly sliced, No-fat Greek yoghurt, to serve, 2 tbsp pistachio kernels, toasted, chopped.

Ingredients:

  • 750ml water 
  • 115g cracked wheat 
  • 2 salmon fillets 
  • 2 tsp ground sumac 
  • 1 lemon, zested, juiced 
  • 1 1/2 tbsp Cobram Estate Australian Extra Virgin Olive Oil Light Flavour Intensity 
  • 150g green beans, sliced diagonally 
  • 80g frozen baby peas 
  • 1 cup fresh mint leaves, chopped 
  • 1/2 cup fresh dill, chopped 
  • 50g reduced-fat feta, crumbled 
  • 3 green shallots, thinly sliced 
  • No-fat Greek yoghurt, to serve 
  • 2 tbsp pistachio kernels, toasted, chopped 

Instructions

  1. Bring water and cracked wheat to the boil over high heat. Reduce to low. Simmer for 15 minutes or until tender. Drain and refresh in cold water.
  2. Meanwhile, combine the salmon, sumac, 2 teaspoons lemon juice and 2 teaspoons oil in bowl. Season. Cover and chill for 10 minutes.
  3. Combine remaining juice and oil in a bowl. Season. Cover beans and peas with boiling water in a heatproof bowl. Stand for 2 minutes until tender crisp. Drain. Refresh under cold water.
  4. Preheat chargrill on medium. Cook the salmon, turning, for 4-5 minutes for medium or until cooked to your liking. Rest for 2 minutes. Flake into large pieces. Discard the skin.
  5. Place cracked wheat, beans, peas, zest, mint, dill, feta and shallot in bowl. Pour over juice mixture. Season. Toss to combine. Divide among serving bowls. Top with salmon. Drizzle with yoghurt and sprinkle with pistachio.