Breakfast egg wraps
Enjoy these protein-rich egg wraps filled with mushrooms and tomatoes for a quick, filling and healthy breakfast. It provides iron, folate and fibre.
Salmon salad with sesame dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
For the salad
- 250g new potatoessliced
- 160g French beanstrimmed
- 2 wild salmonfillets
- 80g salad leaves
- 4 small clementines3 sliced, 1 juiced
- handful of basilchopped
- handful of corianderchopped
For the dressing
- 2 tsp sesame oil
- 2 tsp tamari
- ½ lemonjuiced
- 1 red chillideseeded and chopped
- 2 tbsp finely chopped onion(¼ small onion)
Nutrition: per serving
- kcal478low
- fat22g
- saturates4g
- carbs35g
- sugars17g
- fibre9g
- protein30g
- salt0.99g
Method
step 1
Steam the potatoes and beans in a steamer basket set over a pan of boiling water for 8 mins. Arrange the salmon fillets on top and steam for a further 6-8 mins, or until the salmon flakes easily when tested with a fork.
step 2
Meanwhile, mix the dressing ingredients together along with the clementine juice. If eating straightaway, divide the salad leaves between two plates and top with the warm potatoes and beans and the clementine slices. Arrange the salmon fillets on top, scatter over the herbs and spoon over the dressing. If taking to work, prepare the potatoes, beans and salmon the night before, then pack into a rigid airtight container with the salad leaves kept separate. Put the salad elements together and dress just before eating to prevent the leaves from wilting.
