Grilled Salmon Salad with Watercress and

Yoghurt Dressing

Serves 4

This is a Guest Recipe from the BBC Good Food

This delicious, substantial salad is inspired by 2 Mediterranean classics - Caesar and Niçoise - and is packed with goodness

Ingredients

Three eggs

4 salmon fillets, skin on, (100g/4 oz each)

One Pitta Bread, torn into small pieces

2 Romain lettuce hearts, separated and torn into pieces

For the dressing:

50 g/2 oz watercress, large stalks removed

1 teaspoon of horseradish sauce

One small garlic clove, crushed

150g pot of natural bio yoghurt

Squeeze of lemon juice

AND THIS IS WHAT YOU DO …

1. Boil eggs for eight minutes. Drain, then cool underwater.
   
   
2. Peel eggs, then cut into quarters, set aside.
   
   
3. Heat grill to medium and put the salmon skin-side down, onto a baking tray, then grill for four minutes.
   
   
4. Turn the fish, add the torn pitta to the grill pan, then cook for 2 to 3 minutes more until the salmon is cooked through and the pitta is crisp and golden.
   
   
5. Leave to cool.
   
   
6. Place the watercress, horseradish and garlic in the food processor, then whiz until finally chopped.
   
   
7. Add the yoghurt and 3 to 4 tablespoons of water, then pulse for a few seconds to make a smooth, pourable dressing.
   
   
8. Add lemon juice and finally, season.
   
   
9. Break the salmon into large flakes.
   
   
10. Scatter the lettuce over a platter, then top with the egg, salmon and pitter.
    
    
11. Drizzle over the dressing, toast and serve.