Air-fryer harissa yogurt salmon

Name: Air-fryer harissa yogurt salmon
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 160 g wholewheat couscous; 200 ml hot chicken or vegetable stock (or water); 240 g pouch Merchant Gourmet Jumbo Chickpeas; 1 tbsp olive oil; 2 clove/s garlic, finely grated; ½ unwaxed lemon, zest and juice; 100 g cavolo nero, stalks removed, leaves shredded; 6 tbsp Yeo Valley Organic Natural Yogurt; 1½ tbsp harissa (Ottolenghi Pomegranate, Rose & Preserved Lemon Harissa works well); 2 Scottish salmon fillets

Air frying salmon gives it a lovely crisp finish and the harissa yogurt marinade brings plenty of flavour while keeping the fish succulent.

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Low in saturated fatHigh proteinSource of fibre1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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160g wholewheat couscous
200ml hot chicken or vegetable stock (or water)
240g pouch Merchant Gourmet Jumbo Chickpeas
1 tbsp olive oil
2 clove/s garlic, finely grated
½ unwaxed lemon, zest and juice
100g cavolo nero, stalks removed, leaves shredded
6 tbsp Yeo Valley Organic Natural Yogurt
1½ tbsp harissa (Ottolenghi Pomegranate, Rose & Preserved Lemon Harissa works well)
2 Scottish salmon fillets

Put the couscous in a heatproof bowl with a pinch of salt and cover with the hot stock or just-boiled water. Cover with a plate and set aside.
Meanwhile, in a large bowl, toss the chickpeas with ½ tbsp oil, the garlic, lemon zest and a pinch of salt. Cook in the air fryer at 200ºC for 8-10 minutes, tossing halfway. Meanwhile, toss the cavolo nero in the same bowl with the remaining ½ tbsp oil and a pinch of salt. Add the cavolo nero to the chickpeas and cook for another 2-3 minutes until crisp. Tip everything back into the bowl and set aside
Meanwhile, in a separate bowl, mix 3 tbsp natural yogurt with 1 tbsp harissa. Season the salmon and turn in the mixture to coat. Once the chickpeas and cavolo nero are cooked, put the marinated salmon in the air fryer and cook at 200ºC for 9-10 minutes. In a clean bowl, mix the remaining 3 tbsp yogurt, ½ tbsp harissa, lemon juice and a pinch of salt to make a dressing.
Fluff up the couscous and divide between plates, topping with the chickpeas and cavolo nero. Drizzle over a little of the harissa yogurt dressing, then sit the salmon on top. Serve immediately with the remaining dressing on the side.

Typical values per serving when made using specific products in recipe