Serves: 2
INGREDIENTS
1 Lemon, zested and juiced
2 tsp Wholegrain mustard
1 tbsp Cape Coastal Fynbos Honey
2 Skinless Salmon Fillets
2 tsp Grapeseed oil
5 Spring onions, sliced
175g Cooked beetroot (not in vinegar), diced
250g Pack ready-to-eat spelt
10 Basil leaves
2 Big handfuls of rocket
METHOD
1. Turn the grill to high and line a baking tray with foil. Mix the lemon zest juice, mustard and Cape Coastal Fynbos Honey. Put the salmon on the tray, brush with a little of the dressing, then grill for 5-7 mins - there is no need to turn the salmon over until it flakes easily when tested with a knife.
2. Meanwhile, heat the oil in a wok and cook the spring onions and beetroot. Tip in the spelt with 4 tbsp water, cover the pan and cook for 2 mins to heat through. Tip into a bowl and toss with the remaining dressing, the basil and rocket. Serve with the salmon.
