By Sprout / Thursday, 17 December 2020 / Topics:


Ingredients: (Serves 4)

  • 600g side of salmon, skin off
  • 1 tablespoon olive oil, plus 2 tablespoons extra
  • 1 tablespoon sumac
  • pinch of salt
  • 1 cup reduced-fat Greek yoghurt
  • 2 tablespoons wholegrain mustard
  • 1 garlic clove, finely grated
  • 1 lemon, zested then juiced
  • 2 baby cos, leaves halved lengthways
  • 1 Lebanese cucumber, cut into bite-sized pieces
  • 1 shallot, thinly sliced
  • 2 yellow peaches, thinly sliced
  • ½ bunch of tarragon, leaves picked
  • 2 tablespoons roasted pistachios, roughly chopped


Method:

1. Preheat oven to 160°C(fan-forced). Place salmon on a lined baking tray, and sprinkle with one tablespoon oil, sumac and a pinch of salt. Bake salmon for 14-18 minutes or until flesh flakes away easily.

2. Meanwhile, stir together yoghurt, mustard, garlic, lemon zest and a pinch of salt in a small bowl. Set aside.

3. Toss lettuce, half the lemon juice, one tablespoon oil and a pinch of salt in a large bowl.

4. Combine peaches, cos, cucumber and shallots in a large bowl. Dress with remaining one tablespoon oil, half the lemon juice and a pinch of salt.

5. Arrange lettuce in the bottom of a salad bowl, then top with peach mixture and half the tarragon leaves. On a separate serving platter, spread over yoghurt then carefully place salmon in the middle. Finish with pistachios and remaining tarragon.

  • Energy
  • Total Fat
  • Sat Fat
  • Total Carb
  • Sugar
  • Sodium
  • Protein
  • Fibre