Prep time: 10 min
Cook time: 20 min
Serves: 4 ProPoints value :11
Ingredients
- 800 g pumpkin, (Japanese) peeled, cut into 2cm pieces (buy 1kg)
- 270 g canned chickpeas, rinsed, drained, (buy 400g can)
- 600 g skinless salmon, (buy 4 x 150g fillets)
- 1 tbs lemon pepper seasoning
- 1 medium fresh Lebanese cucumber, thinly sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup(s) fresh flat-leaf parsley
- 1/2 cup(s) fresh mint
- 1 tbs lemon juice
- 2 tsp olive oil, (extra virgin)
Instructions
- 1. Boil, steam or microwave pumpkin until tender. Drain. Mash in a large bowl until smooth.
- 2. Meanwhile, place chickpeas in a blender or small food processor and process until smooth. Stir chickpea puree into pumpkin and season with salt and freshly ground black pepper. Cover to keep warm.
- 3. Preheat grill on medium-high. Line grill tray with foil. Sprinkle salmon with lemon pepper seasoning and lightly spray with oil. Grill salmon, turning once, for 6-8 minutes for medium or until cooked to your liking.
- 4. Meanwhile, place cucumber, onion, parsley, mint, juice and oil in a medium bowl. Toss gently to combine.
- 5. Divide pumpkin and chickpea puree among serving plates. Serve with salmon and herb salad.
- Tip: For a Cajun twist, you can use a 420g can creamed corn (heated through) instead of pumpkin and chickpea puree, and Cajun seasoning instead of lemon pepper. The recipe will then be 12 ProPointsvalues per serve.
- Serve with: 0 ProPoints value steamed beans and broccoli.