This tasty recipe will provide plenty of protein and dietary fibre and it’s a great source of folate and iron.
2 skinless salmon fillets, approximately 200g each
2 bunches of trimmed asparagus
135g cracked wheat
¼ cup fresh mint leaves
2tbs goji berries
1tbs chopped fresh chives
2tsp finely grated lemon zest
1tbs lemon juice
2tsp extra virgin olive oil
60g rocket leaves
- Put cracked wheat in a large, heatproof bowl and cover with boiling water. Leave to soak for 20 minutes. Drain the wheat and squeeze out excess moisture by pressing wheat with the back of a spoon. Place wheat in a large bowl.
- Preheat a grill on high. Spray asparagus and salmon with olive oil and grill salmon for 2-3 minutes on each side or until cooked. Grill the asparagus for 1-2 minutes until just tender. Set aside to cool. Flake salmon into large pieces and cut the asparagus into 5cm pieces.
- Add lemon juice and zest, olive oil, rocket, mint, chives, goji berries and asparagus to the cracked wheat. Toss gently to combine and season to taste. Divide amongst four serving plates and top with salmon. Serve immediately.