For those in between months when we get a taste of sunshine but there is still a chill in the air and you crave some colour and freshness to your food but still need a little warmth. This warm salmon, roast beetroot and pecan salad is the perfect mix.
By using pre-cooked salmon fillets and batch cooking the roasted potatoes, squash and beetroot you can have a delicious, colourful meal ready really quickly. The earthiness of the roast vegetables combined with the tang of the lemon and horseradish dressing make for a delicious combination.
Ingredients
(2 people)
- 2 pre cooked salmon fillets. (Hot smoked fillets work well as do plain)
- 2 tbsp olive oil
- 4 potatoes, diced into 2cm cubes
- 1/2 a squash peeled and diced into 2cm cubes
- 4 raw or cooked beetroot cut into wedges
- 1 small handful of chopped walnuts or pecans
- 2 handfuls of green beans
- 2 handfuls of mixed herb salad leaves
- 4tbsp greek yogurt
- 1 tbsp horseradish sauce
- Juice of 1/2 a lemon
- Dash of water
- Salt and pepper to season
Method
- Heat the oven to 220 degrees celsius. On a large baking tray spread out the olive oil and add the chopped potato, squash and beetroot. Once the oven is up to temperature place the tray in the oven. Check after 20 mins and give tray a shake if vegetables are sticking. You want them lightly golden and crispy right the edges.
- Mix the yogurt, horseradish sauce, lemon and a dash of water to make the dressing. You are wanting a thick consistency but that you can still pour. Season to taste with salt and pepper.
- Heat a frying pan on a medium heat. Toast the nuts for 2 minutes, moving them frequently round the pan to prevent burning. Set to one side.
- When the roast vegetables are nearly cooked, boil or steam your green beans for about 2-3 minutes. Drain and set to one side.
- Once the vegetables are roasted it is time to assemble your salad on individual plates. Start with the roast vegetables, add salad leaves and green beans before placing salmon fillet on the top. Sprinkle over toasted nuts and drizzle over dressing.
- Enjoy whilst still warm.
- The roast vegetables can be prepared in advance and will keep in an airtight container in the fridge for 5 days. Warm through before re-serving.
