Low in calories and high in fibre, this dish is tasty and very good for you.
Ingredients
- 3 tbsp light soy sauce
- 25g fresh ginger, finely chopped
- 1 red chilli, deseeded and finely chopped
- 5 spring onions, sliced
- 200g scallops, halved if large
- 200g skinless salmon fillet, cut into cubes of similar size to the scallops
- 500g small new potatoes
- 200g French beans, topped
- 150g frozen soya beans
- 150g cherry tomatoes, halved
- 12 quail’s eggs
- 1 tbsp vegetable oil
- 1 tbsp lime juice
Method
- 1. In a large, non-metallic bowl, mix the soy sauce, ginger, chilli and spring onions for a marinade.
- 2. Pat the scallops and salmon dry with kitchen paper and add to the bowl of marinade. Turn to coat, then cover and set aside to marinate.
- 3. Meanwhile, put the potatoes in a large pan of cold salted water. Bring to the boil, simmer for 10 minutes, then add both the beans. Cook for a further 3 minutes, then drain, reserving 3 tablespoons of the cooking water. Refresh until cold, then put in a bowl with the tomatoes.
- 4. Bring a small pan of water to the boil, carefully add the eggs and cook for 2½ minutes. Drain and plunge into cold water. Peel and halve once cold.
- 5. Heat a large, non-stick frying pan until searingly hot. Add the oil, remove the scallops and salmon from the marinade and fry for 3 minutes, turning only once or twice. Add any remaining marinade with the reserved vegetable water and lime juice and heat through.
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- 6. Gently toss the fish with all the other salad ingredients, season with black pepper and serve immediately.
Nutritional info
Per serving: 380kcals, 15.2g fat (3.1g saturated), 33.7g protein, 29.4g carbs, 5.7g sugar, 2.5g salt