DE­CON­STRUCTED GREEK SALAD WITH SALMON

Super Food Ideas - - MAINS NO COOK -

SERVES 4 PREP 15 MIN­UTES

½ cup plain Greek-style yo­ghurt 1 ta­ble­spoon le­mon juice 2 tea­spoons finely chopped fresh oregano leaves, plus ex­tra leaves to serve 1 gar­lic clove, crushed 2 baby cos let­tuce, quar­tered, washed 200g red grape toma­toes, halved 1 Le­banese cu­cum­ber, thinly sliced 1 red onion, thinly sliced into rings 1 small yel­low cap­sicum, cut into 2cm pieces ¾ cup pit­ted kala­mata olives 100g Greek fetta, crum­bled 2 x 150g pack­ets tomato and gar­lic hot-smoked salmon, skin dis­carded, flaked (see notes) Le­banese bread rounds, torn, to serve

1 Com­bine yo­ghurt, juice, chopped oregano, gar­lic and 1 ta­ble­spoon warm wa­ter in a small bowl. Sea­son with salt and pep­per. 2 Ar­range let­tuce, tomato, cu­cum­ber, onion, cap­sicum, olives, fetta and salmon in serv­ing bowls. Driz­zle with yo­ghurt dress­ing. Sprin­kle with ex­tra oregano leaves. Serve with bread. NU­TRI­TION: (per serve) 2288kj; 20.7g fat; 7.9g sat fat; 33.9g pro­tein; 51.6g carbs; 7.6g fi­bre; 63mg chol; 1369mg sodium.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.