salmon, grilled and flaked
buckwheat (240g cooked weight)
natural yoghurt, full fat
Season the cooked buckwheat with salt, lemon zest, juice and olive oil, and divide between four bowls. Place in the bottom of each.
Shred the cooked kale and place it on top of the buckwheat.
Take the flaked salmon, season and mix with the yoghurt, parsley and Kala Mansi juice and top the pot with the mix.
Serve and enjoy!
Per 157g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.