Salmon and Pineapple Yogurt Rice

For 2:
  • 200g tinned salmon
  • 4 pineapple slices, chopped
  • 6 tbsp low fat natural yogurt
  • Juice of 1 small orange
  • 1 orange pepper, chopped
  • 2 tbsp red onion, chopped
  • 2 tbsp pumpkin seeds
  • Handful of fresh coriander, chopped
  • 100g basmati rice

  1. Cover the rice with water in a pan, bring to the boil, then cover and simmer for 20 minutes.
  2. Stir the yogurt with the orange juice and set aside.
  3. Toss the rest of the ingredients in a large bowl.
  4. Add the cooked rice, then mix in the yogurt mixture.