Dukkah salmon with super green salad
400 g, (chat) halved
¾ cup(s), (150g) tri-colour (Use 3/4 cup)
1 tbs, pistachio
500 g, (4x125g)
99% fat-free plain Greek yoghurt
⅓ cup(s), (80g)
Fresh lemon rind
2 tsp, finely grated
1 individual, finely chopped
Frozen green peas
2 cup(s), (240g), thawed
½ cup(s), 1/4 bunch
Green apple, unpeeled
1 medium, cut into matchsticks
Reduced fat feta cheese
60 g, crumbled
- Preheat oven to 200°C. Line a baking tray with baking paper. Place potato on tray and lightly spray with oil. Season with salt and pepper and bake for 25 minutes or until golden and tender.
- Combine quinoa and dukkah on a large plate. Coat salmon on both sides by pressing mixture onto fish. Lightly spray with oil. Season and place on tray with potato. Bake for 8-10 minutes or until fish is cooked.
- Meanwhile, stir yoghurt, lemon rind and shallot in a bowl until combined and season with salt and pepper.
- Place fish, peas, watercress, mint, apple and feta on serving plates and drizzle with dressing. Add potatoes and serve.