Grilled Salmon Salad With Watercress Yogurt Dressing

This delicious, substantial salad is inspired by two Mediterranean classics - Caesar and Nioise

• Cooking Time Prep 15 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  341

• Protein

  31g

• Carbs

  14g

• Fat

  18g

• Saturates

  4g

• Fibre

  2g

• Sugar

  6g

• Salt

  0.57g

Ingredients

• 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
• For the dressing
• 50g watercress, large stalks removed
• 1 tsp horseradish sauce
• 1 small garlic clove, crushed
• 150g pot natural bio yogurt
• squeeze lemon juice

Directions

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.

Categories: Barbecue