Salmon, kumara and watercress salad with yoghurt dressing

Serves: 4

Time to make: 45 mins

Ingredients

More weights & measures

700g kumarasweet-potatoX, peeled, cut in 2cm cubes

spray oil

4 x 100g skinless salmon fillets

1 teaspoon sumac

250g green beans, trimmed, cut in 4cm lengths

1 bunch watercress, leaves only

250g cherry tomatoes, halved

¼ cup reduced-fat Greek yoghurt

2 teaspoons chopped fresh chives

1 tablespoon lemon juice

1 lemon, cut in wedges

Instructions

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1 Preheat oven to 200°C. Line a large baking tray with baking paper. Place kumara on tray and spray with oil. Roast for 25-30 minutes or until golden and tender then set aside.

2 Coat salmon fillets with a sprinkling of sumac. Spray a large non-stick frying pan with oil and set over a high heat. Cook salmon for 3 minutes each side or until cooked to your liking. Set aside to cool. Break in large flakes.

3 Bring a medium-sized saucepan of water to the boil. Immerse green beans to blanch until just tender. Refresh beans under cold running water. Drain well. In a large salad bowl place reserved kumara, beans, watercress and tomatoes. Toss.

4 To make dressing, mix yoghurt, chives and lemon juice in a small bowl.

5 Divide salad among 4 plates, top with salmon and drizzle with dressing. Serve with a lemon wedge.

Variations

Make it gluten free: Check sumac and yoghurt are gluten free.

Nutrition Info (per serve)

Calories 526 cal

Kilojoules 2200 kJ

Protein 23 g

Total fat 27 g

Saturated fat 7 g

Carbohydrates 50 g

Sugar 11 g

Dietary fibre 7 g

Sodium 90 mg

Calcium 110 mg

Iron 2.5 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.