Introduction:
As we’re heading into Spring, nothing quite hits the spot like a refreshing salad! But this isn’t just any salad, but a wonderful combination of flavours, vitamins and minerals that will aid in your immune function, overall health and leave a wonderful taste in your mouth.
Ingredients:
- ¾ cup quinoa, rinsed and drained
- 2 zucchinis, sliced
- ½ cup Greek yogurt
- 2 tsp lemon juice
- 1 garlic clove, crushed
- 1 ½ tbsp tahini
- 4 pieces of salmon
- 1 ½ tsp sumac
- 2 tbsp olive oil
- ½ bunch mint
- ½ bunch parsley
Vinaigrette:
- 2 tbsp white wine vinegar
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard1/3 cup grapeseed oil
Method:
- In a saucepan, place the quinoa with 1 ¼ cups of cold water. Bring it to the boil over a high heat, then reduce the heat to a low. Cover the pan and simmer for 10-15 minutes until the liquid has been absorbed. Spread the quinoa over a tray to cool, then fluff it with a fork.
- Thinly slice the zucchinis. Blanch the sliced zucchini in a saucepan of boiling water for around 1 minute. Drain and refresh the pieces in iced water.
- Whisk all of the vinaigrette ingredients in a bowl. Season with salt and pepper, then set aside.
- In a separate bowl, combine the yogurt, lemon juice, garlic and tahini. Season and set aside.
- Sprinkle the salmon with sumac, salt and pepper. In a frypan, heat the oil over a medium-high heat. Cook the salmon with the skin-side down, for about 3-4 minutes until the skin is crispy. Turn and cook for a further 1-2 minutes until the salmon is almost coked through. Set aside to rest for 3 minutes, then remove the skin.
- Combine the quinoa, mint, parsley, zucchini and 2 tbsp of vinaigrette in a bowl. Season with salt and pepper, then divide among plates with the tahini yogurt, salmon and remaining vinaigrette.
- Enjoy!
