In Food for Thought, Monica Price shares nutritious brain-boosting foods to incorporate into your daily routine. Here, she demonstrates just how easy it is with this satisfying dinner that is as nutritious as it is delicious!
Yields 2 servings
- 2 cups of dried spaghetti (GF option: Banza garbanzo bean)
- ½ pound of purple sprouting broccoli spears, cut into 1-1/2 inch pieces
- 2 Scottish poached salmon fillets
- 6 oz of watercress tzatziki
- ½ unwaxed lemon (zest of all, squeeze of juice)
- 2-1/2 tsp Parmigiano Reggiano, finely grated, plus extra to serve
Bring a large saucepan of salted water to the boil. Add the spaghetti and simmer until tender, adding the broccoli to the pan for the final three minutes of cooking time. Before draining, scoop out a cup of the cooking water. Meanwhile, flake the salmon and remove the skin.
Drain the pasta and place it back in the pan, off the heat. Add the flaked salmon, tzatziki, lemon zest and juice, plus the cheese, along with 3 tbsp pasta cooking water. Toss together with tongs to combine and serve with extra grated cheese.
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