Grilled salmon salad with watercress yogurt dressing

30-60 minutes 4 servings 400 kcal or less egg eggs folic acid garlic clove garlic cloves healthy horseradish lemon juice main meal salad mains pitta bread pitta breads romaine lettuce romaine lettuces salad dressing salad recipes salmon fillet salmon fillets samon summer superhealthy suppers watercress yogurt

N/A

Source

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

50g watercress , large stalks removed

1 tsp horseradish sauce

1 small garlic clove , crushed

150g pot natural bio yogurt

squeeze lemon juice

Method

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.