Grilled salmon salad with watercress yogurt dressing
This delicious, substantial salad is inspired by two Mediterranean classics – Caesar and Niçoise
- Serves 4
Nutrition per serving
- 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
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.
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.
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.
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.