I haven’t blogged in a while because I moved house, and I have been learning how to use my new kitchen, while making a few mistakes along the way. My previous kitchen was run entirely on gas, which is fantastic. You have so much control over the temperature with gas. My new kitchen – while big and fabulous – is mostly electric. The oven is electric and fan assisted, and I’ve burnt a few things trying to get used to how hot it is. The stove is mostly electric, with four electric burners and an amazing electric grill, and then a bonus 2 gas burners, oddly.

The electric grill is a revelation! I haven’t owned a barbecue since living in England, because frankly, the weather isn’t usually barbecue friendly (with the exception of this glorious summer we’ve been having). Who knew you could grill inside! I absolutely love my grill plate, and have made so many delicious, healthy meals with it in the past week. Tonight’s dinner is a good example. Of course, you don’t need a grill plate to make this dish – you could easily bake or pan fry the salmon.

Serves 4

4 salmon fillet
1 bag of mixed salad greens
1/2 large cucumber (or one whole small), diced
1 avocado, sliced
100g feta cheese, cubed
1 250g package 10 minute Pedon Bulgur and Quinoa mix
3 tsp vegetable bouillon
1 fresh lemon

1. Divide the salad greens between four plates, creating a bed in the centre
2. Spread the cucumber and feta evenly across the plates, sprinkling over the salad leaves
3. Cook the grains in a large saucepan filled with boiling water with the bouillon added to the water for flavour. Drain when done. Cool the grains slightly for a few minutes, and then divide evenly onto the plates, covering the salad
4. Cook the salmon either on a grill, in a pan, or in the oven. Season simply with the juice of half a lemon and some sea salt. Place a fillet on top of the grains on each plate.
5. Cut the remaining half lemon into 4 slices and place on each plate.
6. Top the salmon with slices of avocado.

This is a light, summery meal with low carbs and lots of protein. It’s also low GI, so should keep you feeling full for the rest of the night.*




*I am not a nutritionist – these statements are purely from what I’ve learned from eating healthy and reading about food over the years!

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