Recipe courtesy of Seasonal Spuds


  • 8 Cauliflower florets
  • 8 stems of purple sprouting broccoli
  • 2tbsp Rapeseed oil
  • 2tbsp Tumeric
  • 2 Salmon fillets
  • 2 Red peppers sliced
  • 8 Cornish New potatoes
  • 2 handfuls of watercress or rocket

For the dressing

  • 3tbsp Low fat yogurt
  • 2tsp Rapeseed oil
  • 2tsp Lemon juice
  • Zest of a lemon
  • 1tbsp Fresh tarragon finely chopped
  • Salt and pepper


  • STEP 1

    Preheat the oven to 200oC (fan 180oC).

  • STEP 2

    Mix the turmeric and oil together.

  • STEP 3

    Place the broccoli and cauliflower onto a roasting dish, drizzle with 1 tbsp of the turmericoil and roast for 10-15 minutes. Add the red pepper and roast for another 10 minutes until tender.

  • STEP 4

    Wash the potatoes and simmer gently in salted water for around 10–15 minutes until they’re tender and cooked through. Remove from heat, drain and cut into bite-sized chunks.

  • STEP 5

    Meanwhile place the salmon fillets onto a roasting tin, spread with the remaining turmeric mix, season and roast for 15 minutes, until cooked through.

  • STEP 6

    Mix all the ingredients for the dressing together in a large bowl. Once the potatoes, broccoli and cauliflower have cooled place them into the bowl with the dressing along with the watercress.