Seared Salmon & Roast Veggie Freekeh Salad
With Lemon Yoghurt
- Gluten
- Wheat
- Milk
- Fish
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!
Ingredients
1 packet
peeled pumpkin pieces
1 unit
beetroot
1 unit
onion
1 sachet
smoked paprika
1 packet
freekeh
(Contains: Gluten, Wheat; )
1 cube
vegetable stock powder
1 bunch
mint
½ unit
lemon
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
salmon
(Contains: Fish; )
Not included in your delivery
olive oil
2 cup
water
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot (unpeeled) into 1cm chunks. Cut the red onion into 2cm wedges. Place the peeled & chopped pumpkin, beetroot and onion on an oven tray lined with baking paper. Drizzle with olive oil and sprinkle with the smoked paprika. Season with a pinch of salt and pepper. Toss to coat, then roast until tender, 25-30 minutes. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork.
While the veggies are roasting, bring the water to the boil in a medium saucepan. Rinse the freekeh, then add to the saucepan of boiling water and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Simmer until tender, 15-18 minutes. Drain and set aside. TIP: The freekeh is cooked when it has softened but still retains some bite.
While the freekeh is cooking, pick and roughly chop the mint leaves. Zest the lemon (see ingredients list) to get a pinch, then slice into wedges. In a small bowl, combine the Greek yoghurt and a generous squeeze of lemon juice. Season with a pinch of salt and pepper.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Season the salmon with salt and pepper on both sides. When the oil is hot, add the salmon, skin-side down, to the pan and cook until just cooked through, 3-4 minutes each side (depending on thickness). TIP: Salmon can be served slightly blushing in the centre.
In a large bowl, combine the roasted veggies, cooked freekeh, lemon zest, a drizzle of olive oil and mint (reserve a little for garnish). Season to taste with pepper.
Divide the freekeh salad and seared salmon between plates. Drizzle with the lemon yoghurt, sprinkle with the reserved mint and serve with any remaining lemon wedges on the side.
