Dukkah roast veg and salmon chopped salad

Dukkah roast veg and salmon chopped salad

dukkah roast veg and salmon

Give your immunity a boost with this dukkah roast veg and salmon chopped salad.

  • 30 mins
  • 4
  • Easy

INGREDIENTS

  • 4 cups chopped cauliflower
  • 250g packet mushrooms
  • handful cherry tomatoes, halved
  • 1 onion, chopped
  • olive or avocado oil, for drizzling
  • 80ml dukkah
  • 2 garlic cloves, crushed
  • 200g tin salmon, drained
  • lemon juice, to taste
  • handful mixed herbs (like mint, oregano and coriander), chopped
  • 250ml plain yoghurt
  • 80ml feta, crumbled

METHOD

  1. Preheat oven to 220°C. Combine cauliflower, mushrooms, tomatoes, onion, splash of oil, dukkah and garlic. Season. Spread out on a baking tray and roast for about 15 minutes or until tender.
  2. Remove skin and bones from salmon and flake. Mix with lemon juice and scatter over the roast veggies. Roast for about 5 minutes or until heated through.
  3. Combine herbs and yoghurt. Season. Serve with the salad and feta sprinkled over.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

Magazine issue date: Aug, 2018


Joni van der Merwe

About Joni van der Merwe

Digital editor I’m getting married in 2018 and I think it’s the perfect time to focus on my relationship with not only my fiance but my friends, family and colleagues too. I want to nurture and cherish the people I love by being more understanding and present in their lives.

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