Roasted harissa sweet potato and salmon salad

Harissa is a North African hot chilli paste that takes this savoury-sweet salmon and potato salad to another level with its earthy heat.

Serves: 4

Time to make: 40 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

2 teaspoons gluten-free harissa paste, plus ½ teaspoon extra
1 tablespoon extra-virgin olive oil
500g sweet potato, peeled, cut into 2cm cubes
2 x 200g skinless salmon fillets
1 bunch watercress, leaves picked
1 large Lebanese cucumber, peeled into ribbons
200g snow peas, thinly sliced
¹⁄³ cup (80g) low-fat plain yoghurt
1 tablespoon lemon juice, plus lemon wedges, to serve

Instructions

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1 Preheat oven to 190°C. Line 2 baking trays with baking paper. Place harissa and oil in a large mixing bowl, stirring to combine. Add sweet potato, tossing to coat. Transfer to one prepared tray and bake for 25 minutes or until golden and tender. Place fish on second tray and bake for last 10 minutes of sweet potato cooking time or until cooked to your liking.

2 Meanwhile, place watercress, cucumber and snow peas in a salad bowl, tossing to combine. Combine yoghurt, lemon juice and extra harissa in a small bowl.

3 Using a fork, flake salmon into large chunks. Add potatoes and salmon to salad, gently tossing to combine. Drizzle with yoghurt dressing, then serve salad with lemon wedges on the side.

HFG tip

For a budget-friendly version of this salad, replace the salmon fillets with 2 x 185g cans tuna in olive oil (drained).

Nutrition Info (per serve)

Calories 423 cal

Kilojoules 1770 kJ

Protein 28.9 g

Total fat 22.3 g

Saturated fat 4.6 g

Carbohydrates 22.9 g

Sugar 10.9 g

Dietary fibre 8.2 g

Sodium 97 mg

Calcium 206 mg

Iron 3.9 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.