Salmon With Mediterranean Cous Cous

Serves 4

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Ingredients

• 1 large zucchini, diced

• 1/2 eggplant, diced

• 1/4 purple cabbage, finely shredded

• 1 tablespoon olive oil

• 1 tablespoon paprika

• 1 tablespoon oregano

• 1 pinch of salt and pepper

• 1 punnet cherry tomatoes, halved

• 1/2 can of white beans, drained and rinsed

• 1/3 cup black olives

• 1/2 cup mint, leaves picked and chopped

• 1/2 cup pearl cous cous

• 4 x 120g salmon fillets, skin on

Dressing

• 2 tablespoons hummus

• 2 tablespoon dijon mustard

• 1/2 lemon, juiced

• 1 tablespoon olive oil

• 1 tablespoon honey

• 4 tablespoons water

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Method

1. Heat a large frying pan with olive oil over medium-high heat. Add the zucchini, eggplant and cabbage. Cook for 4-5 minutes or until softened and add paprika, oregano and pepper and mix through.

2. Continue cooking for 3-4 more minutes then transfer from pan into a bowl to rest Add the cherry tomatoes, white beans, black olives and mint leaves and toss.

3. Meanwhile, bring a medium saucepan of water to the boil. Add pearl cous cous and cook, according to packet instructions. Drain and transfer to the vegetables bowl.

4. Return the frypan to a medium-high heat and add a drizzle of olive oil. Place salmon fillets, skin side down, flatting with a spatula to ensure all skin is in contact with the heat. Cook for 3/4 of the time on the skin side before flipping to finish cooking to your desired temperature.

5. In a small mixing bowl, combine all dressing ingredients and mix well. Add to the vegetable bowl.

6. Serve Mediterranean cous cous topped with crispy skin salmon.