Middle Eastern Style Spiced Salmon & Lentil Salad
with Roasted Garlic Tenderstem® Broccoli and Greek Style Yoghurt
- Mustard
- Sulphites
- Fish
- Milk
- Barley
- Cereals containing gluten
- Kamut (wheat)
- Khorasan (wheat)
- Oats
- Rye
- Spelt (wheat)
- Wheat
- May contain traces of allergens
Fall in love with salads again with our Middle Eastern Style Spiced Salmon & Lentil Salad. Tossed with a quick mustard dressing, salmon, lentils and broccoli are roasted in the oven for a colourful dinner whilst still getting your veg in.
Ingredients
160 grams
Tenderstem® Broccoli
1 unit(s)
Garlic Clove
1 carton(s)
Lentils
(May be present: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)
10 grams
Wholegrain Mustard
(Contains: Mustard)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
2 unit(s)
British Chicken Breasts
200 grams
Salmon Fillets
(Contains: Fish)
15 grams
Middle Eastern Style Spice Mix
40 grams
Wild Rocket
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Halve any thick broccoli stems lengthways.
b) Pop the Tenderstem® broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
c) When the oven is hot, roast on the middle shelf until tender and crispy, 10-12 mins.
a) Meanwhile, peel and grate the garlic (or use a garlic press). Drain the lentils in a sieve.
b) In a large salad bowl, combine the wholegrain mustard, cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and set aside for later.
a) Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.
b) Sprinkle over half the Middle Eastern style spice mix.
c) Roast the salmon on the top shelf of your oven until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
a) Once the broccoli has finished roasting, remove the tray from the oven.
b) Add the drained lentils to the tray along with the grated garlic and remaining Middle Eastern style spice mix. Toss to coat everything.
c) Return to the oven to warm through the lentils, 1-2 mins.
a) When everything's finished cooking, add the lentils, roasted broccoli and rocket to the dressing bowl. Mix until everything's coated in the dressing.
b) Taste and season with salt and pepper if you feel it needs it.
a) Share the warm lentil and broccoli salad between your serving bowls.
b) Top with the salmon and drizzle over the Greek style yoghurt to finish.
