Sometimes you just want an easy dinner, but are completely over beans/eggs/cheese on toast...so what better time to try something both easy and new than on a Monday night?
These are quick and filling taco's, which are relatively healthy without compromising on scrumptious flavour. Hot-smoked salmon portions are much yummier than traditional smoked salmon, but to reduce your sodium intake, you could even cook up a piece of fresh salmon from the deli. Pairing this with a delish' avocado and feta spread, a little caramelised onion and some nutritious salad items achieves balance for both your tummy and taste-buds!
Cheers to curing Monday-itis!
Ingredients - Serves 3
6 or 9 small Flatbreads (or make your own, see recipe below)
Hot Smoked Salmon Portion (150g)
1 Brown Onion
Baby Spinach (three large handfuls)
Mung Bean Sprouts
1 Ripe Avocado
50g Feta Cheese
Make/warm flatbreads and set aside, covered, to keep warm.
Finely chop onion, and then cook in a pan with a little oil on a medium heat, until soft and caramelised.
Whilst onion is cooking, using a stick blender, combine avocado, feta, lime rind and juice. Add pepper to taste.
To assemble, spread a layer of avocado smash on each flatbread, then top with spinach, mung beans, onions and salmon.
Ingredients - Flatbreads
2 cups Plain Wholemeal Flour
2 tsp ground Sea Salt
320ml Boiling Water
Place flour and salt in a heat safe jug. Add the butter and mix with fingertips, until flour is the consistency of breadcrumbs.
Add the boiling water, and mix in well with a spoon.
Place mix onto a well-floured surface, and knead until it forms a dough.
Cut into 9 even segments, and roll into 20cm diameter rounds.
On medium-high heat cook each round separately in a non-stick pan, for approximately 2 minutes a side, until browned.
Cover breads with a tea towel to keep warm.