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Photo of Roasted vegetable and burghul salad with salmon by WW

Roasted vegetable and burghul salad with salmon

Total Time
25 min
10 min
15 min
Flake it til you make it! Hot-smoked salmon is a no-cook hero in this hearty salad.


Red onion

2 medium, cut into wedges

Red capsicum

1 medium, cut into 1.5cm pieces


2 small, cut into 1.5cm pieces

Burghul, dry

1 cup(s), (180g)


1 tsp, (Middle Eastern spice blend)

Plain or natural yoghurt, low-fat, no added sugar

cup(s), (95g)

Hot smoked salmon

300 g, (2 x 150g fillets) flaked

Fresh mint

2 tbs, chopped, plus sprigs, extra to serve


  1. Preheat oven to 180°C. Line a baking tray with baking paper. Place the onion, capsicum and zucchini on prepared tray. Lightly spray the vegetables with oil and sprinkle with the spice mix. Season with salt and pepper. Bake for 20 minutes or until tender.
  2. Meanwhile, place the burghul in a medium heatproof bowl. Add enough boiling water to cover. Set aside for 10 minutes to soften. Drain. Wrap in a clean tea towel and wring dry.
  3. Transfer to a large clean bowl. Add the roasted vegetables and salmon and toss gently to combine. Season with salt and pepper.
  4. Combine the yoghurt and chopped mint in a small bowl. Divide the salad among serving plates and top with extra mint sprigs. Serve drizzled with the mint yoghurt.