Spiced Salmon, Halloumi & Veggie Medley Mash
with Herby Lemon Yoghurt & Greens
- Fish
- Milk
Here’s a sure-fire way to spruce up any plate of veggies and mash, by serving it alongside a blushing salmon, drizzled in a yoghurt that is scented with parsley and lemon zest. It will bring out the hearty flavours of the carrot and potato mash and harmonise with the seasoning that’s been cooked into the salmon.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Leek
1 packet
Green beans
280 g
Salmon
(Contains: Fish)
1
Natural Yoghurt
(Contains: Milk)
1 packet
Parsley
2 packet
Potato
1
Carrot
1
Lemon
1 packet
Halloumi
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
Nutrition
You will need
Cooking Steps
• Bring a medium saucepan of salted water to the boil. Peel potato and carrot, then cut both into large chunks. • Cook potato and carrot in the boiling water until easily pierced with a fork, 12-15 minutes. Drain. • Return veggies to the pan with a drizzle of olive oil. Mash until smooth and season generously with salt. Cover to to keep warm.
• Meanwhile, trim green beans and slice in half. Thinly slice parsley and leek. • Cut halloumi into 1cm-thick slices. Zest lemon to get a pinch, then cut into wedges. • Pat salmon dry with paper towel. • In a medium bowl, combine salmon, halloumi, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil. Set aside.
• In a small bowl, combine Greek-style yoghurt, parsley, the honey, lemon zest and a squeeze of lemon juice. Season to taste and set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans and leek until tender, 4-5 minutes. • Add a squeeze of lemon juice and toss until fragrant, 1 minute. Season to taste. • Transfer to a plate and cover to keep warm. TIP: Add a dash of water to the pan to help speed up the veggie cooking process.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook halloumi until golden brown, 2-4 minutes each side. Set aside on a paper towel-lined plate. • When oil is hot, cook salmon, skin-side down, until just cooked through, 2-4 minutes each side. TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Divide spiced salmon, halloumi, veggie mash and greens between plates. • Top salmon and halloumi with lemon-parsley yoghurt. Serve with any remaining lemon wedges. Enjoy!
