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How to make Spiced salmon with pumpkin and chickpea mash

Yield = 4
Prep time: 0:20
Cook time: 0:30
Total time: 0:50

Ingredients

  • 400g peeled pumpkin, cut into pieces
  • 1/2 teaspoon dried red chilli flakes
  • 2 teaspoons fennel seeds, crushed
  • 2 teaspoons finely grated lemon rind
  • 4 (125g each) salmon fillets
  • 2 teaspoons extra virgin olive oil
  • 2 garlic cloves, crushed
  • 400g can chickpeas, rinsed, drained
  • 80ml (1/3 cup) Massel salt reduced chicken style liquid stock
  • 1 fennel bulb, trimmed, thinly sliced
  • 1 cup mixed fresh herbs (such as mint, parsley)
  • 1/2 small red onion, thinly sliced
  • Steamed green beans, to serve

Method

  • Step 1 Preheat oven to 200C/180C fan forced. Place pumpkin on a large baking tray and spray lightly with oil. Roast for 25 minutes or until tender.
  • Step 2 Meanwhile, heat a chargrill over high heat. Combine the chilli flakes, fennel seeds and lemon rind in a bowl. Sprinkle spice mixture evenly over salmon. Lightly spray with oil. Cook for 2-3 minutes each side for medium, or until cooked to your liking.
  • Step 3 Heat the oil in a small saucepan over medium heat. Add garlic. Cook, stirring, for 30 seconds or until aromatic. Add chickpeas and stock. Cook for 1-2 minutes or until warmed through. Place chickpea mixture and pumpkin in a food processor. Process until smooth. Season to taste. Keep warm.
  • Step 4 Combine the fennel, herbs and onion in a bowl. Divide mash among serving plates. Top with salmon and serve with fennel salad and steamed green beans.