Serves 4 people
Preparation time: 15 minutesCook time: 40 minutes
Ingredients
-
1 onion, diced
- 3 cloves of garlic, crushed and diced
- 2 courgettes, diced
- 2 carrots, peeled and sliced
- Approx 150g fresh kale, stalks removed
- Half a dozen mushrooms , diced
- 1 red pepper, deseeded and diced
- 2 x 400g can of chickpeas, drained
- 100ml vegetable stock
- 1 tablespoon of cumin
- 100ml fresh milk
- 1 lemon, cut into 8 slices
- 4 salmon fillets
- Approx 30g fresh parsley, finely chopped
Preparation
- Heat the oven to 180. Add all of the vegetables and chickpeas to the Pyrex® Pure Glass Dish.
- Mix the cumin into the stock and pour over the vegetables. Add the milk and mix together. Cook for 30 mins
- Remove the seal from the Pyrex® Pure Glass Dish lid then arrange the lemon slices on top. Place the salmon fillets over the salmon and roast in the oven for around 10 minutes
- Remove the dishes from the oven and top with fresh parsley. When cool store leftovers in the fridge or freezer using Pyrex® Pure Glass Dishes
