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Smoked Salmon Salad with Grains & Mint Yoghurt

Servings 1



  • ¼ broccoli, finely chopped
  • ½ courgette, peeled into ribbons
  • ¼ lemon, juiced
  • 25g freekeh
  • ½ tsp extra-virgin olive oil

Mint Yoghurt

  • 2 Tbsp mint, leaves picked
  • 2 Tbsp yoghurt

To serve

  • 50g smoked salmon
  • ¼ 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
Calories: 308kcal