Smoked Salmon Salad with Grains & Mint Yoghurt
broccoli, finely chopped
courgette, peeled into ribbons
extra-virgin olive oil
mint, leaves picked
lemon, cut into wedges
Before you start, bring a medium pot of salted water to the boil.
Prep salad. Prep broccoli, courgette and lemon.
Cook freekeh. Add freekeh to pot of boiling water and cook for 12 minutes. Add broccoli to pot and cook for a further 2-3 minutes, until bright green and tender. Drain well.
Finish salad. In a bowl, toss freekeh, broccoli, courgette, lemon juice and olive oil together. Season to taste with salt and pepper.
Prep mint yoghurt. Prep mint and add to a small bowl with yoghurt. Mix to combine and season to taste with salt and pepper.
Serve salad topped with salmon and mint yoghurt. Squeeze over lemon.
Energy 1288 kJ | 308 kCal | Carbohydrates 20.7 g | Protein 21.7 g | Fat 14.8 g