Salmon with warm chickpea, pepper & spinach salad

Directions

1. 1
   Heat the grill. Squash the pepper quarters flat and grill for 5 mins or until well blackened. Leave the grill on, then transfer the peppers to a bowl, cover with cling film and leave to cool slightly before peeling off the skins and cutting the flesh into strips.
2. 2
   Make the dressing by whisking together the lemon zest, juice, smoked paprika, olive oil and seasoning. Toss half the dressing with the spinach leaves and divide between 2 bowls.
3. 3
   Season the salmon and grill for 5 mins or until just cooked through. Meanwhile, heat the chickpeas in their canning liquid in a saucepan for 3-4 mins.
4. 4
   Drain well, then mix with the remaining dressing and strips of pepper. Spoon over the spinach and top with the salmon to serve.