1 salmon fillet
70g rice
Spinach
Chicken stock cube
300ml water
40g feta cheese, crumbled
Cashew nuts
Chopped parsely
Chopped dill
1. Fry the salmon and break up into small pieces
2. Dissolve the stock cube in water, pour over the salmon and bring to the boil
3. Add the rice and spinach and boil until sauce has thickened
4. Add the cheese, nuts and herbs, mix together and serve
Serves 1
