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How to make Spiced salmon with chickpea, broccoli and rocket salad and yoghurt dressing

Yield = 4
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

Ingredients

  • 1 large head (about 400g) broccoli, trimmed, cut into small florets
  • 1 teaspoon ground cumin, plus 1/2 teaspoon, extra
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground coriander
  • 2 (200g each) salmon fillets
  • 2 celery sticks, finely chopped
  • 4 green shallots, trimmed, thinly sliced
  • 400g can chickpeas, rinsed, drained
  • 100g baby rocket leaves
  • 60ml (1/4 cup) natural yoghurt
  • 1 tablespoon lemon juice

Method

  • Step 1 Preheat oven to 200C /180C fan forced. Line a large baking tray with baking paper. Place the broccoli on prepared tray. Spray lightly with olive oil. Roast for 10-12 minutes or until golden and tender.
  • Step 2 Meanwhile, combine the cumin, paprika and coriander in a small bowl. Sprinkle the spice mixture over both sides of the salmon.
  • Step 3 Combine the roasted broccoli, celery, shallot, chickpeas and rocket in a large bowl. Combine the yoghurt, lemon juice and extra cumin in a small bowl and set aside.
  • Step 4 Spray a chargrill or barbecue with oil and heat over a high heat. Cook the salmon for 2-3 minutes each side or until cooked to your liking. Set aside to cool slightly and break into large chunks.
  • Step 5 Divide salad between plates. Top each with salmon. Drizzle with the yoghurt dressing.