This simple, speedy recipe from Clapham's Social Pantry makes a great lunch or dinner recipe, and is a brilliant way of using up leftovers. Alex Head, Social Pantry's founder, suggests adding any spring onions, cucumbers or other green veg that you have lurking in the back of your fridge.
- 250g chickpeas
- 2 tsp of good quality olive oil
- 1 salmon fillet
- 1 courgette
- 1 bag of mixed leaf salad
- 250g butter bean
- Bunch of flat parsley
- Bunch of mint
- Juice of 1 lemon
- Zest of 1 lemon
- Salt and freshly cracked black pepper
- Edible flowers, to garnish
- Heat the oven to 180 degrees.
- Dice the courgettes, season, cover with a teaspoon of olive oil and cook for 15 minutes.
- Heat up a frying pan and a teaspoon of olive oil.
- Cook the salmon fillet on a high heat skin side down for 5 minutes before turning the fillet over, sprinkle on the juice of half the lemon and cook for a further 2 minutes.
- Remove from the heat and allow to cool.
- Drain the chickpeas and butter beans.
- Chop the herbs and mixed through the washed salad in a large bowl.
- Zest the lemon into the salad.
- Mix the beans and cooled courgette through the salad.
- When the salmon has cooled, gently remove the skin and flake through the salmon.
- Mix two teaspoons of lemon juice through the salad.
- Season and serve in a bowl.