Wild keta salmon on courgetti, chickpeas and pine nuts


Serves 2


2 salmon fillets

2 courgettes – spiralised                     1/4 cup pine nuts

1 cup of chick peas (tinned)                1 tsp ground ginger

Tamari to flavour – 1 tbsp                  olive oil for cooking


Bake the salmon fillets in the oven in a tin foil parcel for 10-15 minutes – no additional flavours / oil added.

Whilst it is cooking, heat  the oil in a frying pan. Add the chick peas, pine nuts and ginger and cook for 1 minute. Add the courgetti and cook for a further minute. Add tamari  – heat through and serve.

Red pesto



1/2 cup drained sundried tomatoes

Handful fresh basil

1/2 cup grated parmesan

1/2 cup pine nuts

1-2 cloves of garlic

1 red chilli pepper (optional)

1/2 cup extra virgin olive oil


Using a food processor blend tomatoes, basil and garlic in to a coarse paste.

Add all the remaining ingredients and blitz for 10 seconds.