Serve 4


4 x 100g salmon file

400g rucola

100g cherry tomatoes , halved

1 avocado,  chopped

1 small red onion , chopped

100 g chopped mango cut in cubes

100g Crispy chili roasted chickpeas

1 tsp olive oil

Salt & pepper


– Place the salmon on a sheet pan over lemon slices and spray with a little olive oil spray. Bake on 400 for 12-15 minutes depending on desired doneness. Alternatively you can poach the salmon or cook in air-fryer.

Crispy chili roasted chickpeas

– Drain and rinse a can of chickpeas. Spread onto baking sheet. Pat the chickpeas dry with a paper towel. Toss in a little olive oil and season as desired. I used chili powder and salt. Bake in oven on 175C for 12 minutes.

Mix  all ingredients