Truth: Salad as a meal sounds good in theory, but usually leaves our stomachs growling a few hours afterward—who are we kidding, almost immediately after. But, we may have found a salad recipe that will truly satisfy.
In her new book, The Bikini Body 28-Day Healthy Eating & Lifestyle Guide, Kayla Itsines shares her go-to salmon, beetroot, fennel and orange salad recipe, and it doesn’t disappoint. It’s packed with health-boosting nutrients like vitamin C, folate, fibre, potassium, magnesium and omega-3 fatty acids, all of which will leave you feeling fuller for longer.
Keep scrolling for the exclusive recipe.
Salmon With Beetroot, Fennel & Orange Salad & Pearl Couscous
Prep time: 15 minutes
Cooking time: 45 minutes
60g pearl couscous
170g salmon fillet, skin removed and deboned
60g salt-reduced, low-fat feta cheese, crumbled
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh chives
Beetroot, fennel & orange salad
2 small beetroots
2 medium oranges
1 small fennel bulb, thinly sliced
1 large handful rocket leaves
1 1/2 teaspoons olive oil
1 teaspoon red wine vinegar
1/2 teaspoon Dijon mustard
Sea salt and ground pepper, to taste
- Preheat oven to 180 degrees celsius (160 degrees celsius fan-forced).
- Wrap the beetroot in foil with 1 tablespoon of water (this helps the beetroot to steam). Place in a small roasting pan and bake in the oven for 30-40 minutes or until tender. Test the beetroot with a skewer – it is cooked if the skewer pierces the flesh easily. Set aside to cool. When cool enough to handle, peel and slice the beetroot.
- Fill a saucepan with water and bring to the boil. Stir in pearl couscous and simmer over medium heat for 10-12 minutes until al dente. Drain and set aside to cool.
- Meanwhile, peel the oranges over a medium bowl to catch the juice. Slice the oranges or cut into segments. Squeeze the remaining orange membrane to extract any extra juice in the bowl and set aside.
- To make the dressing, whisk the oil, vinegar, mustard and reserved orange juice together in a small bowl. Season with salt and pepper, if desired.
- Heat a non-stick fry pan over medium heat and spray lightly with oil spray. Add the salmon and cook for 5-6 minutes or until cooked to your liking, turning occasionally. Transfer to a plate and set aside to rest for 2 minutes. Slice the salmon into bite-sized pieces.
- Place the beetroot, orange segments, fennel and rocket in a mixing bowl. Drizzle over the dressing and toss gently to combine.
- To serve, place the pearl couscous on two serving plates. Top with beetroot, fennel and orange salad and salmon. Sprinkle over walnuts, feta, dill and chives.
TIP: The beetroot can be cooked the night before and stored in an air-tight container in the refrigerator until needed.
The Bikini Body 28-Day Healthy Eating & Lifestyle Guide by Kayla Itsines is published by Pan Macmillan, RRP $39.99