Seared Salmon & Freekeh Salad

Name: Seared Salmon & Freekeh Salad with Yoghurt & Roasted Veggies
Total time: 40 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 olive oil; 1 packet freekeh; 1 leek; 1 white turnip; 1 Brown Onion; 1 sachet Garlic & Herb Seasoning; 1 bag mint; 1 drizzle white wine vinegar; 1 packet salmon; 1 packet Greek-Style Yoghurt

with Yoghurt & Roasted Veggies

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Light, tangy and tasty is the name of this dinner’s game. For the perfect crunchy punch of texture, allow the pan to get nice and hot before you drop in the salmon, skin side down. It’s the secret to crispy skin that won’t stick!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Dietitian Approved

Allergens:

Gluten

•Wheat

•Fish

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total40 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

1 packet

freekeh

(Contains: Gluten, Wheat; )

leek

white turnip

Brown Onion

1 sachet

Garlic & Herb Seasoning

1 bag

mint

1 packet

salmon

(Contains: Fish; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2611 kJ

Fat31.7 g

of which saturates6.7 g

Carbohydrate44.1 g

of which sugars11 g

Protein39.8 g

Sodium554 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast freekeh, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with water, then add a good pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 30-35 minutes. • Drain and rinse.

TIP: The freekeh is cooked when it has softened but still retains some bite.

• Meanwhile, thickly slice leek. Cut white turnip into bite-sized chunks. Cut onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil and sprinkle with garlic & herb seasoning. Toss to coat, then roast until tender, 25-30 minutes.

• While the veggies are roasting, pick and roughly chop mint leaves. • In a small bowl, combine Greek-style yoghurt and a pinch of salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

TIP: Patting the skin dry helps it crisp up in the pan!