Prep & Cooking Time: 25mins
174 calories, 23.8g protein, 10.1g carbs, 9.6g fat, 2.2g fibre.
- 1 cup cauliflower, chopped
- 1 leek, chopped
- 1 garlic clove, crushed
- 1 tbls skim milk
- 1 celery stick, sliced
- ½ punnet cherry tomatoes
- large handful of spinach leaves
- 2 medium zucchinis, finely sliced lengthways
- 250g low fat cottage cheese
- 250g fresh Atlantic salmon cut into 3cm chunks
- 1 whole egg
- 1 sprig of fresh dill or basil
- 1 tbls crushed walnuts
- salt & pepper
- Canola oil cooking spray
Step 1: Heat a large frying pan to medium-hot. While pan is heating, place leek and cauliflower in a glass bowl and microwave on high for 1 minute. Remove from microwave and cool.
Step 2: Spray frying pan with oil, add celery and tomatoes. Stir until celery starts to soften. Next, add salmon pieces and stir until pieces are sealed on all sides. Add spinach leaves. Stir frequently until spinach has welted.
Step 3: Next, add milk to cooked cauliflower and leek. Pulse blend using blender, or Magic Bullet until pureed.
Step 4: Pour puree over ingredients in pan. Stir thoroughly until all ingredients are coated with cauli/leek mixture. Lower heat to medium then add cottage cheese. Stir until well combined. Scatter zucchini ribbons over the top of mixture, cover and cook for 5 minutes.
Step 5: While ribbons are steaming, place fresh herbs into blender or your Magic Bullet Cup. Add the egg, then pulse until herbs are chopped.
Step 6: Uncover frying pan and remove zucchini ribbons with tongs, arrange these on your serving plates in the shape of a circle.
Step 7: Add egg and herb mixture to the pan and stir well for about a minute until egg has cooked. Remove from heat and serve onto plate, inside the arranged circle zucchini ribbons.
Step 8: Top each serving with chopped walnuts (optional), season with ground pepper, salt if desired and garnish with a fresh herb leaf. Enjoy!