Salmon, kumara and watercress salad with yoghurt dressingReviewed by our expert panel
(at time of publication)
- 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
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.
Make it gluten free: Check sumac and yoghurt are gluten free.
Nutrition Info (per serve)
Total fat 27g
–Saturated fat 7g
Dietary fibre 7g
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