Summer Eats: Salmon Ceviche with Red Currants and Lemon Thyme
Citrus This salmon ceviche features the tangy, fresh flavours of seasonal citrus-marinated salmon, paired with sweet red currants and...
Fresh seasonal dill, delicate leek and bright lemon make this soup a nutritious choice for a quick midweek meal. If you have fresh chilli and ginger thriving in tropical or arid areas, toss them in for an extra kick.
Serves 4
Preparation: 10 minutes
Cooking time: 15-20 minutes
Ingredients:
Trim, wash and slice the leek. Melt the butter and add olive oil, leek and cumin, cook for 1-2 minutes. Add chicken and cook until almost done - remove chicken and set aside.
Cook pasta to packet directions - drain and set aside.
Add stock to the pot with leeks and cumin, whilst this is heating, slice or pull chicken into pieces and add back into the pot and bring to a temperate simmer; just before boiling point. Add dill and spinach and heat through until spinach is wilted.
To serve, add a heaped serving of pasta in a serving bowl, spoon over soup. Squeeze with lemon and add grated parmesan on top.
Notes
Happy cooking!