Women's Health (South Africa) - - WEIGHT LOSS -

1 small butternut • ½ medium red onion, finely sliced • 1 tsp sea salt • 2 gar­lic cloves • 1 tbsp pre­served lemon peel, thinly sliced • 2 tbsp chopped pars­ley • 2 x 170g bone­less salmon fil­lets • 1 tbsp za’atar • 2 tbsp tahini • 60ml Greek yoghurt • 1 tbsp lemon juice • 1 tbsp wa­ter

1/ Pre­heat the oven to 190°C, then peel, chop and blitz the butternut in a food pro­ces­sor un­til it’s the con­sis­tency of cous­cous. 2/ Add the butternut to a bak­ing tray along with the red onion, salt, gar­lic, lemon peel and pars­ley. Sprin­kle the salmon fil­lets with the za’atar and a pinch of salt and place them on top of the squash. 3/ Bake un­cov­ered for 25 min­utes un­til the salmon is ten­der. 4/ Com­bine the tahini, Greek yoghurt, lemon juice and wa­ter and driz­zle over the dish to serve.

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