Harissa salmon pilaf

• olive oil↗2 tbsp tbsp
• large onion↗1

  finely sliced

• ground coriander↗1 tsp tsp
• turmeric↗1 tsp tsp
• harissa paste↗2 tbsp tbsp
• rice↗2 x 250g pouches cooked wholegrain g

  2 x 250g pouches cooked wholegrain

• poached salmon2

  fillets (about 200g)

• pistachios↗40g g

  finely chopped

• pomegranate seeds↗70g g
• raisins↗50g g
• parsley↗1 small bunch

  leaves shredded

• lemon↗

  wedges, to serve (optional)

Step-by-step instructions

1. 1

   Heat the oil in a large frying pan or shallow casserole pot and add the sliced onion. Fry over a medium heat for 10-12 mins or until the onion becomes golden and sticky. Stir in the coriander, turmeric and harissa paste and fry for 1 min.

2. 2

   Cook the rice in the microwave following pack instructions. Add the rice to the pan and stir everything together, cooking for 5 mins. Stir large flakes of the salmon through the rice (discard any skin) and finish topped with the pistachios, pomegranate seeds, raisins and shredded parsley. Serve with lemon wedges to squeeze over, if you like.