Serves 2, takes about 10 minutes.
- 2 salmon steaks
- 1 tbs lemon juice
- 1tbs olive oil
- 1 tbs harrissa paste
Mix the harissa with the lemon juice and olive oil and rub all over the flesh. Heat the grill to medium-high. Grill for 5-6 minutes without turning until cooked through, then leave to sit off the heat for a minute.
- 200g bag baby spinach
Wilt the spinach in a pan with just a drop of oil and some seasoning.
- Pouch of pre-cooked mixed rice and grains
- 2 tbs chopped chives
- 2 tbs chopped parsley
- half a chilli, seeded and sliced
- 1tbs lemon juice
Heat the grains pouch in the microwave. Tip into a bowl with the chives, chilli, parsley and lemon juice. Season and toss everything together.
- Sliced avocado
- Greek Yoghurt
Spoon the grains onto a plate. Add the salmon (leave the skin behind), some spinach, sliced avocado and Greek yogurt.