Salmon finger wraps

A super fresh dinner that's perfect for the summer. Tuck in to sweet salmon fingers wrapped up with zingy coleslaw and tomatoes. The cheese grater is coming out for this one, so be careful of those little fingers.

Serves 2

INGREDIENTS:

Salmon fish fingers-

• x1 240g pack of salmon, cut into thick fingers

• 1 egg

• 15g sesame seeds

• 100g breadcrumbs

Wrap

• 2 tortilla wraps

• 3 big tomatoes

• 1 ½ tbsp mayo

• 1 tbsp sweet chilli sauce

Coleslaw

• 3 tbsp sesame oil

• 1 tbsp cider vinegar

• 1 garlic glove, crushed

• 1 tsp dijon mustard

• Pinch of sugar

• Squeeze of lime juice (optional)

• 1 green apple

• 2 carrots

• ⅓ of a red cabbage

PRE-CHOPPING LIST:

• Slice the salmon into fingers

• Slice the tomato into big slices

• Peel and grate the carrots and apple (watch those fingers!)

• Slice the cabbage into thin strips or grate it too!

KIT LIST

• Oven

• Cheese grater

METHOD

• Pre-heat your oven to 180C

• First up, the fish fingers! Pour your breadcrumbs and sesame seeds onto a plate then season with salt and pepper. Give everything a good mix

• Dip your salmon fingers in the egg and then roll them around in the breadcrumb mixture so that they’re covered in breadcrumbs. Be delicate or you might knock the breadcrumbs off!

• Pop your salmon fingers onto a greased baking tray and cook in the oven for 12 - 15 minutes. Check they’re done by cutting one in half and ensuring the inside isn’t translucent.

• Meanwhile, put cabbage, apple and carrot in a mixing bowl and stir. Mix together the rest of the coleslaw ingredients in a separate bowl, then toss with the cabbage/apple/carrot.

• Now, mix the mayo and sweet chilli together in a small bowl.

• Once your salmon is cooked it’s time to assemble!

• Put a thin layer of your sweet chilli mayo on each tortilla wrap, top with your tomatoes, then your coleslaw and finally your salmon fingers.

• Wrap everything up and enjoy!