MONDAY
Salmon & zucchini skewers with white bean purée
Serves 4
✓ diabetes friendly ✓dairy free
400g salmon fillet, skin-off, cut into 3cm cubes
2 zucchini/courgettes, cut into
2cm thick slices
2 tsp za'atar spice
2 tsp extra-virgin olive oil
425g cannellini beans, drained and rinsed
1-2 cloves garlic
1 lemon, juice
1 tsp tahini
1 tsp white miso paste
60g leafy mix salad
2 tbs sesame seeds, toasted
1 In a large bowl, combine salmon, zucchini, za'atar spice and 1 tsp of extra-virgin olive oil. Thread 1 slice of zucchini followed by 1 cube of salmon onto your first bamboo or metal skewer and repeat this step once more. Continue with the remaining skewers.
To make the purée, in a small food processor, place
