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Spiced salmon with chickpea, broccoli and rocket salad and yoghurt dressing
Spiced salmon with chickpea, broccoli and rocket salad and yoghurt dressing
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Enjoy flavorful spiced salmon and chickpea salad - a healthy, gluten-free treat!
Ingredients:
  • 1 large head (about 400g) broccoli, trimmed, cut into small florets
  • 2.50 gm ground cumin, plus 2.50 gm, extra
  • 2.50 gm sweet paprika
  • 1 tsp ground coriander
  • 2 (200g each) salmon fillets
  • 2 celery sticks, finely chopped
  • 4 green shallots, trimmed, thinly sliced
  • 400g can chickpeas, rinsed, drained
  • 100g baby rocket leaves
  • 60ml (1/4 cup) natural yoghurt
Instructions:
  • Preheat the oven to 200C/180C fan forced and line a large baking tray with baking paper. Spread the broccoli on the tray, lightly spray with olive oil, and roast for 10-12 minutes until golden and tender.
  • In a small bowl, mix together the cumin, paprika, and coriander. Sprinkle the spice blend over both sides of the salmon.
  • In a large bowl, mix together the roasted broccoli, celery, shallot, chickpeas, and rocket. In a small bowl, combine the yogurt, lemon juice, and extra cumin, then set aside.
  • Prepare the chargrill or barbecue by spraying it with oil and heating it over high heat. Grill the salmon for 2-3 minutes on each side until it reaches your preferred level of doneness. Let it cool slightly, then break it into large chunks.
  • Plate the salad, placing the salmon on top, and generously drizzle with the yogurt dressing.

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