Seared Salmon & Freekeh Roast Veggie Salad
with Lemon Yoghurt & Mint
Light, tangy and tasty is the name of this dinner’s game. For the perfect crunchy punch of texture, allow the pan to get nice and hot before you drop in the salmon, skin-side down. It’s the secret to crispy skin that won’t stick!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
sweet potato
1
beetroot
1
brown onion
1 sachet
ras el hanout
1 packet
freekeh
(Contains: Gluten;)
1 sachet
vegetable stock powder
½
lemon
1 clove
garlic
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 bag
mint
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
1 tsp
honey
15 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut sweet potato into bite-sized chunks. Cut beetroot into small chunks. Cut brown onion into thick wedges. • Place prepped veggies on a lined oven tray. Drizzle with olive oil and the honey, then sprinkle with ras el hanout. Season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast freekeh, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with the boiled water, then add a good pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 30-35 minutes. • Drain and rinse freekeh, then return to saucepan over medium heat. Stir in vegetable stock powder. Remove from heat and set aside.
TIP: Freekeh is cooked when it has softened but still retains some bite.
• Meanwhile, zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine Greek-style yoghurt and a generous squeeze of lemon juice. Season to taste. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Finely chop garlic, then set aside. • Pat salmon dry with paper towel, then season both sides. • Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • In the last minute of cook time, add the butter and garlic, gently turning salmon to coat.
TIP: Patting the salmon skin dry helps it crisp up in the pan!
• While the salmon is cooking, pick and roughly chop mint leaves (reserve a few leaves for garnish!). • To the saucepan with the freekeh, add roasted veggies, lemon zest, a drizzle of olive oil and the chopped mint. Gently stir to combine. Season to taste.
• Divide freekeh salad between plates. Top with seared salmon. • Garnish with reserved mint. • Serve with a dollop of lemon yoghurt and any remaining lemon wedges. Enjoy!
