Sticky citrus & mustard glazed salmon
We used grapefruit, lime, lemon and orange to add zing to this simple, but flavoursome baked salmon dish
Green gazpacho
Serves 4
Easy
Prep:
plus 2 hrs chilling (no cook)
Try this dazzling take on the classic chilled Spanish soup - this version is made with green veg, herbs and yogurt. Add edible flower ice cubes for extra special presentation
Skip to ingredients
- 100g bag baby spinach
- 2 garlic cloves
- 1 large cucumberdeseeded and chopped
- ½ green chillideseeded
- ½ small pack parsley
- ½ small pack basil
- ½ small pack mint
- 1 ripe avocadostoned and peeled
- 4 spring onionstopped and tailed
- 200g natural yogurt
- 2 tbsp sherry vinegar
- drizzle of extra virgin olive oil or rapeseed oil
- handful peashoots
- edible flowers icecubes, to serve (see tip, below)
Nutrition: per serving
- kcal120
- fat8g
- saturates2g
- carbs7g
- sugars6g
- fibre3g
- protein6g
- salt0.3g
Method
step 1
Put all the ingredients, except the oil, pea shoots and ice cubes, into a food processor with a good pinch of salt and pepper and blitz, adding enough water to get a soupy consistency. Taste, and add a little more vinegar and seasoning if necessary. Chill for up to 24 hrs, or at least 2 hrs.
step 2
To serve, divide between shallow soup bowls, float a few ice cubes in each bowl (see tip, below) and add a scattering of pea shoots and a drizzle of oil before serving.
