4 wild salmon

100g bag watercress

410g can chickpeas , rinsed and drained

1 fennel bulb, thinly sliced

½ red onion , thinly sliced

2 oranges

100ml natural yogurt 

2 tbsp chopped dill



Put the salmon in a microwave-proof dish, cover with cling film, then cook on High for 3½-4 mins until the salmon is just cooked. Peel the skin away and flake into large chunks.

Toss together the watercress, chickpeas, fennel and onion, then arrange on a large platter.

Zest one of the oranges, cut away the skin and pith from both fruit, then segment them both.

Squeeze the juice from the middles of the oranges into a bowl and mix 2 tbsp of it with the yogurt, dill, zest and seasoning.

Scatter salmon over the salad, then serve drizzled with the creamy orange dressing.

What Are The Areas Of Your ife You WantTransformed Today?

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Transformed Today?

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