Ingredients:
4 salmon fillets
2 tbsp olive oil
1 large onion, sliced
2 x 400g cans chick peas, drained and rinsed
2 cloves garlic, peeled & left whole
4 tbsp Alpro soya plain alternative to yogurt
2 1/2 tbsp cornflour
600ml Alpro soya alternative to milk
100g watercress
Method:
1. Heat 1 tbsp oil in a frying pan and cook the salmon for about 7 minutes each side or until cooked through.
2. To make the chick pea mash: Heat the remaining oil in a large saucepan. Add the onion and cook for 4 minutes until soft but not coloured. Add the chick peas and garlic and just enough water to just cover. Simmer gently for 10 minutes. Drain the chickpea and put in a food processor along with the yogurt and whiz until smooth.
3. Mix the cornflour with a small amount of water to form a paste. Heat the milk and when just beginning to boil add the cornflour and whisk until the sauce is thickened and smooth. Add the watercress and seasoning, pour into a processor and whiz to a smooth sauce. Return to the pan and heat gently.
4. Pile the chickpea mash on individual serving plates, and top with the salmon and watercress sauce. Serve with a selection of vegetables. |