Kashmiri Style Salmon & Romanesco Warm Salad
with Roast Potatoes, Pickled Onion and Yoghurt Dressing
- Mustard
- Sulphites
- Milk
- Fish
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Soya
- May contain traces of allergens
Add a fresh flavour to your plates with romanesco. Whilst some call it a broccoli and some call it a cauliflower, it's actually a brassica variety known as a broccoflower! The striking formation of florets makes it a showstopping alternative for your plate with a nuttier and sweeter flavour than its cousins.
Ingredients
450 grams
Potatoes
1 unit(s)
Romanesco
1 unit(s)
Carrot
1 unit(s)
Red Onion
1 sachet(s)
Kashmiri Style Spice Mix
(Contains: Mustard May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Soya)
2 unit(s)
Garlic Clove
30 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
200 grams
Salmon Fillets
(Contains: Fish)
Not included in your delivery
1 tsp
Sugar
2 tbsp
Olive Oil for the Dressing
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel). Trim and halve the carrot lengthways (no need to peel). Slice widthways into 1cm thick half moons.
Cut the romanesco into florets (like small trees), halving any large ones.
Halve and peel the red onion, then cut one half into wedges.
Pop the romanesco, potatoes, carrot and onion wedges onto a large baking tray.
Sprinkle over half the Kashmiri style spice mix. Drizzle with oil, season with salt and pepper, then toss to coat. Spread them out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.
Meanwhile, slice the remaining onion as thinly as you can.
Pop it into a small bowl and add half the cider vinegar and half the sugar (see pantry for amount). Add a pinch of salt, mix and set aside to pickle.
In a large salad bowl, combine the remaining cider vinegar with the yoghurt, remaining sugar and the olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside.
Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper. Sprinkle over the remaining Kashmiri style spice mix.
Roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
Meanwhile, once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Stir the mashed garlic into the yoghurt dressing.
When everything's ready, add the roast potatoes, romanesco, carrot and onion wedges to yoghurt dressing bowl. Combine until evenly dressed.
Divide the the yoghurt coated veg between bowls. Top with the salmon. Drizzle the honey (see pantry for amount) over the salmon.
Scatter over the pickled onion to finish.
