Salmon with warm chickpea, pepper & spinach salad

• large red pepper↗1

  quartered and deseeded

• zest and juice ½ small lemon
• pinch smoked paprika↗

  (we used sweet smoked paprika)

• extra-virgin olive oil↗1 tbsp tbsp
• bag young leaf spinach↗100g g
• 2 x 140g (2 x 5oz) skinless salmon fillets
• can chickpeas↗400g g

Step-by-step instructions

1. 1

   Heat the grill. Flatten the pepper quarters and grill for 5 minutes or until well blackened. Leave the grill on, then transfer the peppers to a bowl, cover with cling film and let cool slightly before peeling off the skins and cutting the flesh into strips.

2. 2

   Make the dressing by whisking together the lemon zest, juice, smoked paprika, olive oil and seasoning. Toss half the dressing with the spinach leaves and divide between 2 bowls.

3. 3

   Season the salmon and grill for 5 minutes or until just cooked through. Meanwhile, heat the chickpeas in their canning liquid in a saucepan for 3‑4 minutes. Drain well, then mix with the remaining dressing and strips of pepper. Spoon over the spinach and top with the salmon to serve.