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
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 Dressing
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.