Ingredients
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3 medium carrots
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3 tbsp sunflower oil
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1 red onion
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1 (12 oz) pkg green beans
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1 lemon
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3 tbsp tahini (sesame paste)
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2 tbsp plain yogurt
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2 (15 oz) cans chickpeas
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10 oz salmon fillet
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1 cup arugula
Steps
1
Peel the carrots and cut into ¼-inch-thick slices.
2
Heat 2 tbsp oil in a deep skillet and stir-fry the carrots over medium high heat for 5 min. Add salt (in moderation) and pepper to taste.
3
Meanwhile, halve the onion and cut into very thin slices. Put in bowl, cover with hot water and set aside.
4
Rinse and halve the green beans. Add them to the carrots and stir-fry for 3 min.
5
Zest and juice lemon.
6
Make the dressing by mixing the lemon zest and 4 tbsp of lemon juice with the tahini and yogurt. Add salt (in moderation) and pepper to taste.
7
Drain and rinse the chickpeas. In a large bowl, mix the chickpeas with the dressing. Add the carrots and green beans.
8
Brush the salmon fillets with the remaining oil and sprinkle with salt (if desired) and pepper.
9
Preheat an ungreased grill pan and grill the salmon for 4 min., turning halfway, or until fish is cooked to your liking.
10
Drain the onions and add to the chickpea salad along with the arugula. Flake the salmon into large pieces, scatter over the salad and serve.
