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09 September 2022

person Serves 4 people
timePreparation time: 15 minutes
Cook time: 40 minutes


  • 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


    1. Heat the oven to 180. Add all of the vegetables and chickpeas to the Pyrex® Pure Glass Dish.
    2. Mix the cumin into the stock and pour over the vegetables. Add the milk and mix together. Cook for 30 mins
    3. 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
    4. 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 

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