High Protein Greek Salad Omelet Wrap
Would you rather have a salad or a wrap for dinner? Wait, why not both! This protein-packed meal features Greek salad tucked into an egg-white wrap. It also makes for a delicious breakfast.
Read MorePotato bread with salmon and pickled cucumber
Drescription
This is a great store cupboard recipe using potatoes, a tin of fish and pickling ingredients. Once you've made the pickles, you've added to your store cupboard too!
Ingredients
- 105g tin salmon, bones removed (tuna works too)
- 1 tbsp freshly chopped dill, or other soft herbs
- 1 tsp olive oil
- freshly ground black pepper
- pinch cumin
- 2 tsp sea salt
- ½ cucumber, sliced into ribbons using a vegetable peeler
- 2 tbsp caster sugar
- 3 tbsp white or red wine vinegar
- 1 dried bay leaf
- 400g/14oz cold mashed potatoes
- 40g/1½oz melted butter
- 90g/3oz self-raising flour (or 90g/3oz blended oats mixed with 1 tsp baking powder)
- pinch salt
- dash oil, for frying
Directions
- Mix the salmon, dill and olive oil together and season with plenty of black pepper. Set aside.
- For the pickled cucumber, sprinkle the salt over the cucumber slices and leave for 30 minutes. Place the cucumbers into a clean tea towel or muslin and squeeze to remove any excess water. Warm the sugar, vinegar and bay leaf in a saucepan over a low heat. Once the sugar has dissolved, remove from the heat and add the cucumber strips. Set aside.
- To make the potato bread, mix the mashed potatoes, butter, flour and salt together. Squash down into a circle that will fit your frying pan.
- Heat a little oil in a non-stick frying pan over a medium heat. Fry the potato bread on both sides until golden-brown. Remove from the pan and slice into 4 triangles.
- Spoon the salmon on top of the warm potato bread and serve with the cucumber on the side. Season with a pinch of cumin and pinch of salt.
