| | Spiced salmon with chickpea, broccoli and rocket salad and yoghurt dressing
Spiced salmon with chickpea, broccoli and rocket salad and yoghurt dressing
09 January 2020
Spiced salmon with chickpea, broccoli and rocket salad and yoghurt dressing 4.3-5 9
  • Calories: 1384 kj
  • Fat: 14g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 200C /180C fan forced. Line a large baking tray with baking paper. Place the broccoli on prepared tray. Spray lightly with olive oil. Roast for 10-12 minutes or until golden and tender.
  2. Meanwhile, combine the cumin, paprika and coriander in a small bowl. Sprinkle the spice mixture over both sides of the salmon.
  3. Combine the roasted broccoli, celery, shallot, chickpeas and rocket in a large bowl. Combine the yoghurt, lemon juice and extra cumin in a small bowl and set aside.
  4. Spray a chargrill or barbecue with oil and heat over a high heat. Cook the salmon for 2-3 minutes each side or until cooked to your liking. Set aside to cool slightly and break into large chunks.
  5. Divide salad between plates. Top each with salmon. Drizzle with the yoghurt dressing.
Time for preparing:
20 min.
Servings:
4

Ingredients:

  • 1 large head (about 400g) broccoli, trimmed, cut into small florets
  • 1 teaspoon ground cumin, plus 1/2 teaspoon, extra
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground coriander
  • 2 (200g each) salmon fillets
  • 2 celery sticks, finely chopped
  • 4 green shallots, trimmed, thinly sliced
  • 400g can chickpeas, rinsed, drained
  • 100g baby rocket leaves
  • 60ml (1/4 cup) natural yoghurt
  • 1 tablespoon lemon juice
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