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Waitrose Lactose Free Greek Style Low Fat Natural Yogurt450g
450gItem price
£1.80Price per unit
40p/100gA fragrant twist on this breakfast classic. The tandoori flavours work perfectly with the fluffy pilau rice, a must try recipe!
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the grill to medium. Line a medium baking dish with foil. In a bowl, mix the yogurt, tomato purée, tandoori mix and lemon juice. Add the salmon and coat well. Put the salmon skin-side down in the baking dish then spoon over the excess marinade. Grill for 10-15 minutes, until the salmon is cooked and the marinade starting to char.
Meanwhile, heat the oil in a wide, non-stick frying pan, then add the onion. Cook over a medium heat for 10 minutes until soft and turning golden. Put the eggs in a small pan of boiling water; cook for 6 minutes. Cool under cold water then peel.
Stir the cavolo nero into the onion, season and cook for 2 minutes, stirring often, until wilted. Fold in the rice and lemon zest. Mix the chutney with 2 tbsp water and add to the pan; let the rice heat through, stirring often (about 3 minutes). Flake in the tandoori salmon (discard the skin), and top with the halved eggs. Serve with more chutney and yogurt, if liked, plus lemon wedges to squeeze over.
To strip cavolo nero leaves off the stem, hold the thick end in one fist. Grip the leaves with the other hand, then pull in opposite directions.
Typical values per serving when made using specific products in recipe
Energy | 1,508kJ/ 361kcals |
---|---|
Fat | 14g |
Saturated Fat | 2.7g |
Carbohydrates | 32.3g |
Sugars | 4.9g |
Fibre | 3.9g |
Protein | 24.6g |
Salt | 1.23g |
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76.6p/100g