Salmon & Honey Beetroot Toss
with Roasted Veg & Garlic Yoghurt
- Milk
- Fish
- May contain traces of allergens
- Crustaceans
- Molluscs
Be transported to a Mediterranean oasis with the tenderness of salmon and sweetness of honey roast veggies. Tangy, garlicky yoghurt serves as the perfect accompaniment to this colourful dish.
Ingredients
1
Red Onion
1 packet
Baby Spinach Leaves
1
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1
Potato
1
Cauliflower
1 sachet
Mediterranean Spice Blend
1
Beetroot
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Cut potato into bite-sized chunks. Cut cauliflower into small florets.
• Cut beetroot into small chunks. Cut red onion into thick wedges.
• Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over Mediterranean seasoning and season with salt and pepper. Toss to coat.
• Roast until tender, 25-30 minutes. Allow to cool slightly.
TIP: If your tray is crowded, divide the veggies between two trays.
• While veggies are baking, finely chop garlic.
• In a small microwave-safe bowl, combine garlic and a drizzle of olive oil. Season with salt and pepper. Microwave in 30 second bursts until fragrant.
• Add Greek-style yoghurt and stir to combine.
• Cook salmon over high heat with a drizzle of olive
oil, skin-side down first, until just cooked through, 2-4 minutes each side.
• Once veggies are slightly cooled, add baby spinach leaves, the honey and a drizzle of vinegar to the tray. Gently toss to combine.
• Divide honey beetroot toss between plates.
• Top with salmon and a dollop of garlic yoghurt to serve. Enjoy!
