Warm courgette and salmon salad

Name: Warm courgette and salmon salad
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 300 g small or new potatoes, halved; 2 tbsp olive oil; 2 courgettes, thickly sliced; 1 lemon, sliced; 2 tsp Cooks’ Ingredients Peppery Pul Biber; 2 garlic cloves, bashed (unpeeled); 500 g salmon fillet (about 500g); 20 g dill, finely chopped; 1 shallot, finely diced; 1 tbsp Dijon mustard; 2 tbsp white wine vinegar; 100 g mixed salad leaves

A lightly spiced, early spring salad. The one tray roasting method both brings out the flavours and cuts down on washing up!

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Serves4
CourseMain meal
Prepare15 mins
Cook50 mins
Total time1 hr 5 mins

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300g small or new potatoes, halved
2 tbsp olive oil
2 courgettes, thickly sliced
1 lemon, sliced
2 tsp Cooks’ Ingredients Peppery Pul Biber
2 garlic cloves, bashed (unpeeled)
500g salmon fillet (about 500g)
20g dill, finely chopped
1 shallot, finely diced
1 tbsp Dijon mustard
2 tbsp white wine vinegar
100g mixed salad leaves

Preheat the oven to 200˚C, gas mark 6. Boil the potatoes in salted water for 10 minutes until just tender; drain. On a large roasting tray, toss the potatoes with 1 tbsp olive oil, the courgettes, lemon, pul biber and garlic; season. Bake for 15 minutes. Lay the fish over the top, season and bake for a further 25 minutes until the fish is opaque and the vegetables are tender.
Meanwhile, in a small bowl, mix the dill, shallot, mustard, white wine vinegar and remaining 1 tbsp olive oil; season.
When the vegetables and fish are cooked, discard the lemon slices then take out the garlic, discard the skin and mash the flesh into the dressing. Put the salad leaves on a large platter, flake over the salmon (discarding the skin if necessary) then toss with the vegetables and dressing.

Typical values per serving when made using specific products in recipe