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Ingredients

180g pearl couscous
160g mache (lamb's lettuce) or baby kale
2 zucchini, shredded
2 green shallots, chopped
100g snow pea sprouts, cut into short lengths
300g hot-smoked salmon, flaked
1 tablespoon olive oil
1 garlic clove, crushed
2 teaspoons caramelised balsamic vinegar

Method

Step 1 Preheat oven to 180C/160C fan forced. Line a baking tray with baking paper. Cook the couscous according to the packet directions. Drain.
Step 2 Meanwhile, spread the lettuce over the prepared tray. Spray with oil. Season. Bake for 10 minutes.
Step 3 Place couscous, crispy lettuce, zucchini, shallot, sprouts and salmon on a platter. Combine oil, garlic and vinegar in a bowl. Drizzle over the top. Season. Gently toss.

Salmon and crispy lettuce with pearl couscous

How to make Salmon and crispy lettuce with pearl couscous

Ingredients

Method