Meals and Courses

Salmon and Chickpea Salad

cook 10 mins
  • 625 g (1 1/4 lb) salmon fillet, skinned
  • 1 orange
  • grated rind of 1/2 lemon
  • 2 tablespoons extra virgin olive oil
  • 400 g (13 oz) can chickpeas, rinsed and drained
  • 60 g (2 1/4 oz) watercress
  • 2 tablespoons caper berries, rinsed and drained
  • small handful of mint leaves, roughly torn
  • salt and pepper
  • Cook the salmon under a preheated hot grill for 8–9 minutes, turning once, or until cooked through.
  • Meanwhile, grate the rind of the orange into a bowl, then peel and segment the orange, catching the juice in the bowl. Whisk together the orange juice and rind, grated lemon rind, oil and salt and pepper.
  • Flake the salmon in large pieces into a serving bowl. Toss together with the remaining ingredients, the orange segments and dressing, then serve.
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