Grilled salmon salad with watercress yogurt dressing

This delicious, substantial salad is inspired by two Mediterranean classics – Caesar and Niçoise

  • Prep:15 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 341
  • fat 18g
  • saturates 4g
  • carbs 14g
  • sugars 6g
  • fibre 2g
  • protein 31g
  • salt 0.57g


  • 3 eggs
  • 4 salmon fillets, skin on, 100g each
  • 1 pitta bread, torn into small pieces
  • 2 romaine lettuce hearts, separated and torn into pieces
  • 50g watercress, large stalks removed
  • 1 tsp horseradish sauce
  • 1 small garlic clove, crushed
  • 150g pot natural bio yogurt
  • squeeze lemon juice


  1. Cook the eggs in a pan of boiling water for 8 mins. Drain, then cool under running water. Peel the eggs, then cut them into quarters. Heat grill to medium.

  2. Put the salmon, skin-side down, onto a baking tray, then grill for 4 mins. Turn the fish, add the torn pitta to the grill pan, then cook for 2-3 mins more until the salmon has cooked through and the pitta is crisp and golden. Leave to cool.

  3. Meanwhile, place the watercress, horseradish and garlic in a food processor, then whizz until finely chopped. Add the yogurt and 3-4 tbsp water, then pulse for a few secs more to make a smooth, pourable dressing. Add a little lemon juice and seasoning to taste.

  4. Break the salmon into large flakes. Scatter the lettuce over a platter, then top with the egg, salmon and pitta. Drizzle over the dressing, toss and serve.

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