Chilli-roasted salmon & corn rib salad bowl

Name: Chilli-roasted salmon & corn rib salad bowl
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2
Ingredients: 500 g pack frozen corn ribs; 1½ tbsp olive oil; 1 tsp Ottolenghi Aleppo & Other Chillies Blend; 2 tsp clear honey; 260 g pack 2 Scottish Salmon Fillets; 300 g pouch chickpeas, spinach & quinoa; 100 g pack baby leaf & herb salad; 1 lime, cut into wedges

Homemade corn ribs are great, when you have the time.. Our frozen corn ribs remove the tricky prep and are tender and sweet – and sit beautifully in this colourful salad bowl.

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HealthyHigh protein1 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook30 mins
Total time35 mins

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½ x 500g pack frozen corn ribs
1½ tbsp olive oil
1 tsp Ottolenghi Aleppo & Other Chillies Blend
2 tsp clear honey
260g pack 2 Scottish Salmon Fillets
300g pouch chickpeas, spinach & quinoa
½ x 100g pack baby leaf & herb salad
1 lime, cut into wedges

Preheat the oven to 200ºC, gas mark 6, then place the corn ribs on a large, foil-lined baking tray. Drizzle over ½ tbsp oil and roast for 10 minutes.
Meanwhile, combine the mixed chillies, honey and remaining 1 tbsp oil in a small bowl. Place the salmon in the tin with the corn and brush with the chilli glaze. If any mixture is leftover, brush it over the corn too. Return the tray to the oven for 12-20 minutes until the salmon and corn are cooked through (the fish should be opaque and flake easily with a fork) and nicely browned.
Gently toss together the grain mix (no need to cook) and baby salad leaves. Divide between 2 bowls and top with the corn ribs and salmon. Serve with lime wedges for squeezing over.