HEDON SALADS

Ingredients

• For the stuffed red pepper

• 1 tsp olive oil

• ½ bunch spring onions, sliced

• salt and freshly ground black pepper, to taste

• 2 tbsp fresh breadcrumbs

• 1 tbsp Greek-style yoghurt

• ½ red pepper, de-seeded

• For the oven-roasted salmon

• 1 tsp olive oil

• ½ salmon fillet

• For the avocado salad

• 1 avocado, peeled and chopped

• 1 tsp cumin seeds, toasted

• ½ lime, juice only

• ½ tsp dried oregano

• salt and freshly ground black pepper, to taste

 

Method

1. Preheat the oven to 200C/400F/Gas 6.

2. For the stuffed red pepper, heat the oil in a small frying pan, over a moderate heat..

3. Add the spring onions and season to taste. Pan-fry for 1-2 minutes, or until the spring onions have softened a little.

4. Remove from the pan, place into a bowl with the breadcrumbs and Greek-style yoghurt. Mix well, then place the mixture into the red pepper half.

5. Place onto a baking tray, then into the hot oven for 15 minutes.

6. For the oven-roasted salmon, heat the oil in a small ovenproof frying pan, then add the salmon skin-side down to pan-fry for one minute, before placing into the hot oven to finish cooking for 6-8 minutes, or to your liking.

7. For the avocado salad, place the peeled and chopped avocado into a bowl with the toasted cumin, lime juice, oregano and salt and pepper. Mix well, then pile into the centre of a serving plate.

8. Place the stuffed roasted red pepper on top of the avocado, then the roasted salmon on top of the pepper, to serve.