This was one of those throw together meals that I later pretended I’d completely planned as everything worked so well together. Having roasted the fresh beetroot I decided last minute to use the excess in a simple Raita in place of a dressing. So moorish, it was finished up the following day with crudités and toasted pittas.
INGREDIENTS for 4:-
4 salmon fillets
1 lemon
500g new potatoes
500g raw fresh beetroot or 300g vacuum packed
4 tbsp Greek Yogurt
1 tbsp Belazu White Condimento or red wine vinegar
1 apple
100g watercress
2-4 tbsp Pumpkin seeds
Handful of fresh mint leaves roughly chopped.
If using raw fresh beetroot, top and tail it. Lay a sheet of greeseproof paper on top of a sheet of foil. Sit the beetroot in the middle. Loosely wrap and roast on a baking tray at 200 for 1 hour.
Allow to cool and peel, preferably wearing gloves! Alternatively save yourself the faff and buy fresh vacuum packed beetroot.
Halve and boil the potatoes until they’re tender (about 10 mins). Set aside.
Grate the lemon zest over the salmon, season and drizzle with olive oil.
Cut half the beetroot into quarters for the salad.
For the Raita finely chop the other half and mix with The Greek Yogurt and White Condimento or red wine vinegar.
Roast the salmon for 6-8 minutes.
Plate up. Start with the watercress and add the potatoes and beetroot quarters. Slice the apple and add this. Sit the salmon on top, sprinkle over the pine nuts and mint. finish with a dollop or drizzle of Raita.
