ROAST SALMON WITH SPICED CAULIFLOWER & SPINACH
SERVES 4 PREP 15 MINS COOK 25 MINS + COOLING
1.5kg cauliflower, cut into florets
¹⁄3 cup extra-virgin olive oil
3 tsp garam masala
2 tsp ground turmeric
600g skinless, boneless salmon fillets
180g baby spinach leaves
200g baby cucumbers, thinly sliced lengthways
½ cup loosely packed fresh coriander leaves
2 tbsp lemon juice
½ cup Greek-style natural yoghurt
1 tbsp white sesame seeds, toasted
2 tsp black sesame seeds
1 medium lemon, cut into cheeks
1 Preheat oven to 200°C. Line 2 oven trays with baking paper.
2 Toss cauliflower with half the oil, garam masala and turmeric in a large bowl. Divide cauliflower between trays. Roast 20 mins until starting to brown.
3 Season salmon. Add salmon to trays with cauliflower. Roast 5 mins until cauliflower is golden and salmon is almost cooked through. Transfer cauliflower to a large bowl. Cool. Add spinach, cucumber and coriander to cauliflower in bowl. Break salmon into chunks.
4 To make dressing, place remaining oil and half the juice in a screw-top jar. Shake well. Add dressing to salad, tossing to combine.
5 Combine yoghurt and remaining juice in a small bowl. Divide salad and salmon among 4 plates. Drizzle with yoghurt mixture. Sprinkle with sesame seeds and serve with lemon cheeks.