Salmon rainbow salad bowl

Bursting with vitamins and minerals as well as flavour, this healthy rainbow-coloured salmon salad bowl packs a substantial punch.

Salmon rainbow salad bowl

By Seasonal Spuds (www.seasonalspuds.com)

Serves 2 | Prep 15 mins | Cook 20-25 mins | Calories 586 (per serving)

Ingredients

• 8 cauliflower florets
• 8 stems of purple sprouting broccoli
• 2 tbsp rapeseed oil
• 2 tbsp turmeric
• 2 salmon fillets
• 2 red peppers, sliced
• 8 new potatoes
• 2 handfuls of watercress or rocket
• For the dressing
• 3 tbsp low-fat yoghurt
• 2 tsp rapeseed oil
• 2 tsp lemon juice
• grated zest of 1 lemon
• 1 tbsp fresh tarragon, finely chopped
• salt and freshly ground black pepper

Method

1. Preheat the oven to 200ºC/Gas Mark 6.
2. Mix the turmeric and oil together.
3. Place the broccoli and cauliflower onto a roasting tray, drizzle with 1 tbsp turmeric oil and roast for 20-25 minutes until tender.
4. Wash the potatoes and simmer gently in salted water for 10-15 minutes, until they are tender and cooked through. Remove from heat, drain and cut into bite-sized chunks.
5. Meanwhile, place the salmon fillets onto a roasting tray, spread with the remaining turmeric mix, season and roast for 15 minutes until cooked through.
6. Mix all the dressing ingredients together in a large bowl. Once the potatoes, broccoli and cauliflower have cooled, place them into the bowl with the dressing along with the watercress.