SERVES: 4
TOTAL TIME: 35 mins
INGREDIENTS:
2 tbsp low fat Greek style yogurt, plus extra to serve
2 tsp tomato purée
15g (½ pack) Geeta’s Tandoori Spice Mix
1 unwaxed lemon, zest of all, juice of ½, ½ cut into wedges
240g pack lightly smoked salmon fillets
2 tsp sunflower oil
1 onion, roughly chopped
2 medium British Blacktail Free Range Eggs
300g cavolo nero, leaves roughly shredded
350g pack chilled Waitrose & Partners Pilau Rice
2 tbsp Geeta’s Premium Mango Chutney, plus extra to serve
METHOD:
1. Preheat the grill to medium. Line a medium baking dish with foil. In a bowl, mix the yogurt, tomato purée, tandoori mix and lemon juice. Add the salmon and coat well. Put the salmon skin-side down in the baking dish then spoon over the excess marinade. Grill for 10-15 minutes, until the salmon is cooked and the marinade starting to char.
2. Meanwhile, heat the oil in a wide, non-stick frying pan, then add the onion. Cook over a medium heat for 10 minutes until soft and turning golden. Put the eggs in a small pan of boiling water; cook for 6 minutes. Cool under cold water then peel.
3. Stir the cavolo nero into the onion, season and cook for 2 minutes, stirring often, until wilted. Fold in the rice and lemon zest. Mix the chutney with 2 tbsp water and add to the pan; let the rice heat through, stirring often (about 3 minutes). Flake in the tandoori salmon (discard the skin), and top with the halved eggs. Serve with more chutney and yogurt, if liked, plus lemon wedges to squeeze over.
COOK’S TIP:
To strip cavolo nero leaves off the stem, hold the thick end in one fist. Grip the leaves with the other hand, then pull in opposite directions.
Recipe courtesy of Waitrose | Go To: waitrose.com/recipes
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@thecaperberrycollective.com
Inspiration/ImageCredits: waitrose.com
