Serves 4 Ready in about 1 hour
Syns - Original 2 - Green 12*
*Use salmon as a healthy extra and deduct 6 syns per serving
Ingredients
1 head of broccoli
454g cooked salmon, flaked
6 spring onions, finely chopped
1 garlic clove, crushed
juice of half a lemon
1 x 398g chopped tomatoes with some of their juice
Salt and ground black pepper
salad and cherry tomatoes, to serve
For the topping
28g fresh granary breadcrumbs
1 tbsp chopped fresh parsley
1 tbsp snipped chives
grated rind of 1 lemon
1 tsp of cayenne pepper
salt and freshly ground black pepper
Method
1. Cut broccoli into florets. Bring a pan of lightly salted water to the boil and add the broccoli. Cook for 3-4 minutes until they soften a little and turn bright green. Drain well.
2. Mix the salmon with the broccoli, spring onions and garlic in a bowl. Add the lemon juice, chopped tomatoes and enough of the tomato juice to make a moist mixture. Season lightly with salt and pepper. Transfer the mixture to a pie dish.
3. Mix the topping ingredients together and sprinkle evenly over the salmon and broccoli mixture.
4. Cook in a preheated oven at 200c, 400f, Gas 6 for 30 minutes, or until the topping is nicely golden and crisp. Serve with a crisp green salad and cherry tomatoes.
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