Roasted vegetable and burghul salad with salmon
2 medium, cut into wedges
1 medium, cut into 1.5cm pieces
2 small, cut into 1.5cm pieces
1 cup(s), (180g)
1 tsp, (Middle Eastern spice blend)
low-fat natural yoghurt
⅓ cup(s), (95g)
hot smoked salmon
300 g, (2 x 150g fillets) flaked
2 tbs, chopped, plus sprigs, extra to serve
- 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.
- 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.
- Transfer to a large clean bowl. Add the roasted vegetables and salmon and toss gently to combine. Season with salt and pepper.
- 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.