Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2807 / 671
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Cook quinoa
Preheat the oven to 200°C/180°C fan. Rinse the quinoa. Add the measuredwater to a pot and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender. Keep warm.
Tip!Washing quinoa with warm water before draining it, removes the bitter-tasting saponins from its surface.
Meanwhile, portion the salmon. Peel the onion and slice it into wedges. Slice the lemon into wedges. Finely chop the thyme leaves and, in a small bowl, mix it with a drizzle of oliveoil and a pinch of salt and pepper.
3 Roast salmon
Place the salmon, onion, lemon wedges, whole cherrytomatoes and olives onto an oiled baking tray. Crumble the feta over the top and drizzle with the thymeoil. Bake for 15-20 min or until the salmon is cooked through.
4 Prep tzatziki
Meanwhile, grate the cucumber. Squeeze any excess water from the grated cucumber. Peel and mince 0.5/0.5/1 garliccloves.
5 Make tzatziki
In a bowl, combine the grated cucumber with the yogurt and garlic. Season well with salt and pepper and set aside.
Tip!Don't like raw garlic? Go easy!
Serve the salmon bake alongside the quinoa and tzatziki.