Spring Clean

SALMON PATTIES WITH COURGETTE & ASPARAGUS SALAD

PREP + COOK TIME 40 mins SERVES 4

• 2 x 200g skinless salmon fillets, halved crossways
• 2 spring onions, trimmed, thinly sliced, trimmings reserved
• 5cm strip lemon zest
• 4 whole black peppercorns
• 1 cup water
• ¾ cup couscous
• 1 tablespoon extra virgin olive oil, plus ⅓ cup extra
• ¼ cup coarsely chopped fresh flat-leaf parsley
• 2 free-range eggs, lightly beaten
• 45g dukkah, plus extra to serve
• 1 medium courgette
• 170g asparagus, trimmed
• ½ teaspoon finely grated lemon zest
• 1 tablespoon lemon juice
• ⅔ cup Greek-style yoghurt

1 Place salmon, reserved spring onion trimmings, zest, peppercorns and water in a medium saucepan; bring to the boil. Remove from heat; stand for 10 minutes. Remove salmon from poaching liquid to a plate; remove and discard spring onion, zest and peppercorns.

Bring poaching liquid back to the boil. Remove from heat;