Salmon & Mango Parcels

Perfect to make in advance, store in the fridge, then pop in the oven when you are ready to eat. Mango gives a lovely sweetness along with the honey.

INGREDIENTS

• 125g cooked brown rice
• 2 skinless salmon fillets, cubed
• 200g chopped tinned tomatoes
• Handful small broccoli florets
• 1 small red onion, diced
• 200g fresh mango, chopped
• Handful fresh mint, chopped
• 1 clove garlic, crushed
• Zest and juice of 1 lime
• 1 tablespoon runny honey
• Freshly ground black pepper
• Pinch LoSalt
• 2 tablespoons Rose wine

METHOD

1. Pre-heat the oven to 180˚C
2. In a large bowl, mix together all of the ingredients.
3. Line a baking dish with 2 large sheets of strong foil, big enough to make 2 parcels with room for the air to circulate.
4. Divide the mixture between the 2 parcels, close up, not too tightly.
5. Pop in the oven to bake for 20-25 mins. Serve hot.