Do you need a midweek health kick? Try this simple and easy recipe using our Wild Salmon Lemon & Black Pepper pot – it will make you feel good inside while giving your tastebuds a delicious dance!
1 large zucchini, spiralised
400g can chickpeas, rinsed and drained
1 cup baby spinach leaves
1 cup basil leaves
½ cup dill sprigs
200g Wild Australian Salmon Lemon and Black Pepper
¼ cup basil and dill, finely chopped
1 tbsp chopped chives
2 tbsp extra virgin olive oil
2 tbsp lemon juice
To make the dressing, combine all ingredients in a jar. Season with salt and pepper. Secure with a tight lid and shake. Set aside.
Combine the zucchini, chickpeas, spinach, basil and dill in a large bowl. Add half the dressing and toss well to combine.
Divide between plates. Top with the salmon and drizzle with extra dressing.
TIP: you can make the dressing in advance and keep in the fridge ready for use.
You can buy zucchini noodles at most supermarkets.