Texture Matters
One way of making food more interesting is by creating contrasts. This may be by using contrasting colours, shapes, flavours or textures.
Why does this making eating more enjoyable?
We enjoy variety far more than monotony and eating a plate of food where all the textures are similar can be quite dull and unsatisfying.
There was a fascinating programme about weight loss on BBC1 this week, 10 Things You Need to Know About Losing Weight. One of the things that the health journalist, Michael Mosely explained was that we are genetically programmed to seek out variety. The very same programming that ensured that our hunter-gatherer ancestors sought out a varied diet is still prominent today. This explains why we often eat far more than we should at parties when there are lots of different dishes to choose from!
Michael tried an experiment where people were offered two different bowls of sweets. One bowl contained a single colour and the other contained a variety of colours. The sweets in both bowls were identical except for the colours but the majority of people opted for the different coloured sweets.
The following salad recipe combines the meltingly soft texture of the salmon with slightly floury chickpeas and crisp juicy asparagus. Sorrel ribbons and a lemony dressing are added to bring the whole dish together.
The salad tastes best either warm or at room temperature, so if you make it in advance don't serve it straight from the fridge.
Salmon, Asparagus & Chickpea Salad
2 Generous Servings
Ingredients
350g Salmon Fillet
250g Asparagus, trimmed weight
215g Tin of Chickpeas (drained weight 130g)
1/2 Lemon, zest & juice
1 Tsp Honey
1/2 Tsp Dijon Mustard
1-2 Tbsp Rapeseed or Olive Oil
A good handful of Baby Sorrel or Spinach Leaves
Sea Salt & Black Pepper
To cook the salmon & asparagus
Pre-heat the oven to 200ºC/Fan 180ºC. Loosely wrap the salmon in a foil parcel and place on a baking tray. Cook the salmon for 10-15 minutes or until the flesh turns opaque but is still dark pink in the centre. Uncover and leave to cool slightly. Cut the asparagus into large pieces. Cook in boiling water until they are just tender. Strain and set aside.
To make the dressing
Whisk together the honey, mustard, lemon juice and zest and a little salt. Gradually whisk in the oil. Season to taste. Strain the chickpeas and mix with the dressing in a large bowl.
To serve
Add the asparagus to the chickpeas. Cut the sorrel into ribbons and add to the bowl. Flake the salmon and combine with the chickpeas, asparagus and sorrel. Place in a serving dish or divide between two plates.
