grilled-salmon-and-potato-rainbow-salad

Method

Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.
Arrange the cauliflower, broccoli and chard or kale onto a non-stick roasting tray. Add half the turmeric and a dash of oil, toss gently and roast for 20 minutes. Remove from the oven and gently mix through the red pepper.
Meanwhile, add the potatoes to a pan of boiling water. Cook the potatoes for 15-20 minutes until soft , drain and cool.
Minutes before the end of the potato cooking time, put the salmon onto a clean plate, sprinkle over the remaining turmeric powder and season well.
Preheat the grill to moderate and cook the salmon for about three minutes on each side. Transfer to a warm plate and leave to rest for a few minutes.
Mix the dressing ingredients together until smooth and spoon over the salmon and the vegetables.
Garnish with the sesame seeds and serve.

4 new potatoes, quartered

6 small cauliflower florets, blanched for one minute

4 stems of sprouting broccoli

3-4 stems rainbow chard or kale, trimmed

2 teaspoons ground turmeric

2 teaspoons rapeseed oil

½ prepared roasted red pepper, cut into chunks

1 small boneless salmon fillet

A handful of fresh watercress leaves

For the dressing:

1 tablespoons low fat natural yogurt

1 teaspoon rapeseed oil

1 teaspoon lemon juice

Zest of ½ lemon

1 teaspoon freshly chopped tarragon or ½ teaspoon dried tarragon

1 tablespoon sesame seeds, toasted, to garnish