Spinach Omlette with Char Grilled Capsicum, Cherry Tomato, Rocket and Parmesan Salad

Now although the word omelette has its origins in France, the Spinach omelette or “NARGESI” is actually Persian.

This Iranian dish is traditionally made with eggs, fried onion and spinach spiced with salt, garlic and pepper.

Eggs are a fantastic source of protein.

Nutritionally protein is one of the most important elements in our diet and eggs provide the highest quality protein, and apart from being the most versatile and best source of protein in our diet, it is also the least expensive.

Today I’m going to show you how to make the perfect spinach omelette topped with a delicious summer salad. This dish is easy, and delicious, and is power packed with a variety of great nutrients.

Ingredients

• 3 baby fennel
• ¾ cup lemon juice
• ¼ cup olive oil
• 2 cloves of garlic chopped finally
• 1 lemon – finely micro plane the rind
• 3 skinless salmon fillet portions
• 1 cup (200g) buckwheat
• 2 tablespoons of capers
• ½ red onion, thinly sliced
• 1 bunch of dill
• Small handful of Italian parsley

Coriander and lemon dressing:

• 2 teaspoons of coriander seeds
• ½ cup of fresh coriander (cilantro)
• ½ cup of lemon juice
• 2 Tablespoons of extra virgin olive oil
• 1 small garlic clove chopped finely
• ½ teaspoon of smoked paprika

Method

Bring a medium pot to the boil and add salt. Add the buckwheat and reduce to a simmer for 20mins. Once cooked, drain and rinse with cold water. Set aside in sieve to drain and dry.

Preheat the oven to 200’C and line 2 oven trays with baking paper. Top and tail the baby fennel bulb and place into a mixing bowl and squeeze half the lemon over the fennel. This will prevent browning

Whish the olive oil, garlic, and lemon rind into a bowl and season with salt and pepper.

Drizzle half of the mix onto the fennel and toss in the bowl before laying out on the baking tray.

Place in higher level of the oven and set the timer for 15 minutes.

Meanwhile take your salmon and cut into 2cm strips, place in the bowl and add the remaining oil, garlic and lemon mix and coat evenly before laying on a tray. Once fennel has been in the oven for 10 minutes place salmon on the middle rack and cook for 5 minutes at 200’C.

After five minutes, check the fennel is browned/ likewise with the salmon before removing from the oven.

Heat a medium frying pan and add a drizzle of oil, the red onion spears and cook for 2 minutes before adding the cooked buckwheat until lightly golden brown. Then set aside.

Make the coriander and lemon dressing. Place coriander seeds in a small frying pan and toss evenly for 2 minutes until aromatic and toasted. Set aside and cool. Grind seeds in a mortar and pestle, process the toasted seeds with the remaining ingredients until smooth and combined. Season to taste.

To assemble, in a large bowl, add the caramelised fennel, and toasted buckwheat with the drained capers. Take the grilled salmon and lightly break up and add half the dill and some of the chopped parsley. Add the coriander lemon dressing and toss lightly.  Place onto a serving dish and garnish with the remaining dill and parsley and finish with cracked pepper.

Serve with your favourite wholegrain bread.