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By Miss Food Fairy (https://missfoodfairy.com)
0:35 To Prep
0:50 To Cook
4 Servings
Average Rating
Difficulty Medium

Eating more salads, grilling meat on the BBQ instead of using the slow cooker and eating outside while watching the sun go down is what summer is all about for us. Throw in family & friends and we’re set for perfect summer evenings. Enjoying a glass of champers never goes astray either 😉 I have to say that this has become one of my favourite salads to eat. By adding avocado, as my sister does, this salad not only looks pretty but has some staying power to keep you going throughout a busy day at work. It’s low GI so will keep you fuller for longer, without any cavings.

Ingredients

  • 500 grams sweet potato, cut into bite size cubes
  • 2 tablespoons Olive oil
  • sea salt
  • 1 cup couscous
  • 1 cup chicken stock
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon lemon zest, grated finely
  • 90 grams baby spinach leaves
  • 100 grams feta cheese, crumbled
  • 1 teaspoon fresh parsley, finely chopped
  • 2-3 tablespoons Paul Newman’s light honey mustard dressing
  • 2 (390 grams) salmon fillets
  • sea salt
  • 1 tablespoon Olive oil
  • 2 tablespoons Honey
  • 1 tablespoon Sriracha sauce
  • 1 teaspoon turmeric powder
  • 1/2 tablespoon smoked paprika

Step 1

Heat oven to 180°C. In a baking dish, toss the sweet potato in the olive oil and salt. Bake for 45-50 minutes. Turn halfway. Remove and set aside to cool slightly. In a microwave safe bowl with lid, add the couscous, chicken stock and EVOO. Cover and let stand for 5-6 minutes. Remove the lid and gently fluff the couscous with a fork. Set aside until needed. In a jar or small jug, mix the smoky spicy sauce ingredients together. Set aside for the salmon. While the sweet potato is roasting, prepare the salmon. See TIPS ↑ above on how to get crispy salmon skin. 15 minutes before the sweet potato is roasted, start frying your salmon, skin side down, for 5-6 minutes. Just before turning the salmon, brush the glaze on each salmon piece. Turn and cook for a further 3-4 minutes, or as desired. Remove from the pan and place on a plate. Allow to stand while preparing the salad. In a large bowl, add the sweet potato, couscous, lemon zest and juice, baby spinach, feta, parsley and salad dressing and gently toss to combine. Place the salad on the plate and top with the crispy skin salmon. Bon appetite xx

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