INGREDIENTS

95g kale

1 salmon fillet

Sprinkle of Cook With M&S za’atar

1 M&S bulgur wheat, quinoa, freekeh and red rice pouch

1/2 lemon, juiced and zested

1 M&S wholemeal pitta, enriched with vitamin D

20g sunflower seeds

10g feta

METHOD

1. Pre-cook the kale in boiling water, drain and set aside.
2. Dust the salmon fillet with za’atar.
3. Heat a little oil in a non-stick frying pan over a medium heat.
4. Add the salmon skin side down, cook for a few minutes until the skin is crispy, turn over and cook for another couple of minutes, then cook each side for 30-60 seconds so that the salmon is golden and slightly crispy all over.
5. Meanwhile, cook the pouch of grains in the microwave as per the cooking instructions.
6. When the salmon is cooked, remove from the pan to rest.
7. Pour the grain mix into the pan, toss in the kale, lemon zest, a squeeze of lemon juice and a pinch more za’atar to taste.
8. Lightly toast the pitta.
9. Serve the grains with the salmon, crumble over the feta and sunflower seeds, and serve with a toasted pitta.