Salmon rainbow salad bowl
Ingredients
- 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
Method
- 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.
