Raspberry and apple chia pudding
This raspberry and apple chia pudding is a new firm favourite, not just for little mouths!Read more
Total 30 mins
Prep 10 mins
Cook 20 mins
You can never go wrong with sweet and sour, but this dish makes it all the more delightful – it’s quick and simple to make, healthy, and totally delicious.
50g fresh pineapple, chopped
½ onion, chopped
½ carrot, chopped
½ pepper, chopped
1 tbsp tomato paste
1 tsp Chinese five spice
1 tsp garlic purée
Ginger to taste
Cornflour to thicken
300g udon noodles, cooked
30g spring onions, chopped
200ml zero salt stock
300g salmon fillets
Begin by baking the salmon on a lined tray for approximately 20 minutes until it’s piping hot.
In a pan, sauté onion and carrots with ginger, garlic, and Chinese five-spice in oil for 10 minutes.
Then, add the peppers and cook for an additional 5 minutes. Stir in the tomato paste and 1 litre of salt-free vegetable stock. Adjust the taste by adding a bit of vinegar to your liking. Thicken the sauce with a cornflour slurry to achieve the desired consistency.
Combine the cooked noodles with the vegetable sauce, then divide the mixture into serving dishes.
Garnish with spring onions. Serve the salmon separately.