Name: Salmon with warm chickpea, pepper & spinach salad
Prep time: 5 min
Cook time: 5 min
Yield: 2
Ingredients: 1 large red pepper , quartered and deseeded -; zest and juice ½ small lemon -; pinch smoked paprika (we used sweet smoked paprika) -; 1 tbsp extra-virgin olive oil -; 100g bag young leaf spinach -; 2 x 140g (2 x 5oz) skinless salmon fillets -; 400g can chickpeas -

Ingredients for - Salmon with warm chickpea, pepper & spinach salad

1. 1 large red pepper , quartered and deseeded

2. zest and juice ½ small lemon

3. pinch smoked paprika (we used sweet smoked paprika)

4. 1 tbsp extra-virgin olive oil

5. 100g bag young leaf spinach

6. 2 x 140g (2 x 5oz) skinless salmon fillets

7. 400g can chickpeas

How to cook deliciously - Salmon with warm chickpea, pepper & spinach salad

1 . Stage

Heat the grill. Squash the pepper quarters flat and grill for 5 mins or until well blackened. Leave the grill on, then transfer the peppers to a bowl, cover with cling film and leave to cool slightly before peeling off the skins and cutting the flesh into strips.

2 . Stage

Make the dressing by whisking together the lemon zest, juice, smoked paprika, olive oil and seasoning. Toss half the dressing with the spinach leaves and divide between 2 bowls.

3 . Stage

Season the salmon and grill for 5 mins or until just cooked through. Meanwhile, heat the chickpeas in their canning liquid in a saucepan for 3-4 mins. Drain well, then mix with the remaining dressing and strips of pepper. Spoon over the spinach and top with the salmon to serve.