Salmon and Broccoli Crisp
200g/7oz broccoli florets
1 medium egg
150ml/¼ pint/scant ⅔ cup low-fat natural yogurt
1 tsp Dijon mustard
grated zest of 1 lemon
200g/7oz cooked salmon, skinned and boned
25g/1oz/½ cup fresh white breadcrumbs
2 tbsp grated reduced-fat Cheddar cheese
ground black pepper
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Put the broccoli in a steamer or a colander set over a pan of simmering water. Cook for 5 minutes or until just tender but still a little crisp.
3 Beat the egg and whisk in the yogurt, mustard, some black pepper and lemon zest.
4 Cut the salmon into large flakes or chunks and place in an ovenproof dish with the broccoli. Pour the egg and yogurt mixture over the top and sprinkle with the breadcrumbs and grated Cheddar.
5 Cook in the oven for 20 minutes or until bubbling, crisp and golden. Serve piping hot with steamed green vegetables.