INGREDIENTS: (Serves 1)
40g or ¼cup Bulger Wheat
1 Salmon Fillet with Skin (MuscleFood)
Handful Fresh Dill
1 Small Raw Beetroot
1 Lemon (Juice and Rind)
1tbsp Rapeseed Oil
Cook the bulger wheat to packet instructions.
Finely chop the dill. Set half to one side in a small bowl and rub the other onto the salmon fillet.
Get a non stick pan on a high heat and add the salmon (skin side down) once hot. Leave on this side for 3-5mins depending on how you like your salmon cooked. Then flip the salmon and cook for 1-3mins.
While the bulger wheat and salmon are cooking, use a vegetable peeler to make ribbons out of the carrot and courgette.
Add the zest and juice of the lemon, honey, rapeseed oil, salt and pepper to the dill in a small bowl. Mix together.
In a bowl mix together, with your hands, the vegetable ribbons, dill dressing a bulger wheat. Once evenly mixed place on a plate or shallow bowl. Grate over some raw beetroot (you may want to wear gloves as it can stain your hands).
Top the salad with the crispy salmon fillet, a slice of lemon and a sprig of dill.
Recipe from Hannah and Emily – Twice the Health Duo. http://twicethehealth.com/rainbow-ribbon-salad-dill-lemon-dressing/