Avocado & smoked salmon spelt spaghetti

-
Spelt pasta lends this dish a lovely nutty flavour and is higher in fibre than regular pasta. Complete with smoked salmon and avocado tossed with lemon and parsley

Prep: 5 mins 
Cook: 10 mins 
Serves 2 Easy

Ingredients

  • 200g spelt spaghetti
  • 1 ripe avocado, stoned and peeled
  • 2 tbsp extra virgin olive oil
  • 1 garlic clove
  • 1 small bunch parsley
  • 1 lemon
  • 100g smoked salmon trimmings, sliced into strips

Method
Cook the spaghetti in boiling salted water following pack instructions. Meanwhile, put the avocado in a food processor along with the oil, garlic, half the parsley, a good squeeze of lemon and a large pinch of seasoning.
When the pasta is cooked, reserve 100ml of the cooking water and drain. Toss the avocado sauce through the pasta with the salmon and the reserved cooking water. Season with lots of black pepper and another squeeze of lemon, to taste. Chop the remaining parsley and stir through to serve.



source: www.bbcgoodfood.com

Comments

Post a Comment

Popular posts from this blog

Crispy-skin salmon with citrus

-
Image
Serve crispy skin salmon with this colourful citrus salad. Teaming different varieties of in-season citrus adds a delightful flavour pop! 0:25 Prep 0:05 Cook 4 Servings  Easy INGREDIENTS 4 (about 150g each) salmon fillets, skin on 1 teaspoon cumin seeds 2 limes, juiced 2 teaspoons brown sugar 2 teaspoons fish sauce 1 teaspoon finely grated ginger 1 teaspoon sesame oil 2 Ruby Red grapefruits or pomelos, peeled, segmented 2 limes, extra, peeled, segmented 2 Lebanese cucumbers, peeled into ribbons 1 cup mint leaves 1/2 cup coriander leaves 1 red onion, thinly sliced 1 long red chilli, thinly sliced (optional) 1/2 cup (75g) cashews, toasted, coarsely chopped METHOD Step 1 Heat a large frying pan over medium-high heat. Spray both sides of the salmon with olive oil spray and season. Sprinkle both sides of salmon with cumin seeds. Cook, skin-side down, for 2 mins or until skin is crisp. Turn and cook for a further 2-3 mins for medium or until cooked to your liking
Read more

Gambian Domoda with fried sole

-
Image
Prep Time  5 mins Cooking Time  50 mins Serves   4 Ingredients 1 large onion, finely chopped 3 garlic cloves, finely chopped 2 Madame Jeannette chillies (chiles) or another very hot chilli (chile) such as habanero or Scotch bonnet, halved lengthwise, deseeded and finely chopped 2 tsp tomato purée (paste) 1 x 400-g/14½-oz can plum tomatoes, coarsely chopped 100 g/4 oz/½ cup peanut butter 250 ml/8 fl oz/1 cup chicken stock 250 g/9 oz squash, peeled and deseeded weight, roughly chopped 4 x 300–400-g/10–14-oz soles, or 8 smaller soles, heads and skin removed Groundnut (peanut) oil for frying Salt Alternative fish Plaice or dab Method To make the domoda sauce, heat 2 tablespoons of groundnut oil in a large pan and sauté the onion until it starts to brown. Add the garlic and chillies (chiles) and fry for 30 seconds. Add the tomato purée (paste) and stir continuously over the heat for 1 minute. Add the tomatoes and cook for 3 minutes. Add the peanut butter, sti
Read more

Korean fish pancakes

-
Image
Prep Time   5 mins Cooking Time  20 mins Serves   4 Ingredients Dip 2 tbsp soy sauce 2 tbsp fish sauce 25 g/1 oz/2 tbsp sugar 1 tbsp lemon juice 1 tbsp rice vinegar ½ garlic clove, crushed ½ red chilli (chile), deseeded and finely chopped Pancakes 1 tbsp white sesame seeds 250 g/9 oz/1¾ cups plain (all-purpose) flour 250 ml/8 fl oz/1 cup cold water 2 eggs, beaten 4 MSC certified scallops, removed from their shells 4 MSC certified squid, cleaned and cut into small pieces 4 MSC certified large prawns (shrimp), peeled 12 spring onions (scallions), cut into 4-cm/1½-inch lengths 2 red (bell) peppers, deseeded and diced, plus extra for garnish 2 jalapeño chillies (chiles), sliced, plus extra for garnish Handful of coriander (cilantro), leaves pulled from their stalks ½ red chilli (chile), thinly sliced sunflower oil, for frying Salt Lime halves, to serve Method To make the dip, put the soy sauce, fish sauce and sugar in a pan over a low he
Read more