Prep
10 mins

Cooking
10 mins

Serves 2

Beetroot

Ingredients

Serves: 2

    • 1 bag of Florette no-vinegar Beetroot
    • 100g feta cheese
    • 2 limes
    • ½  red chilli
    • 2 skin-on salmon fillets
    • 1 tbsp olive oil
    • 1 tbsp chopped coriander
    • ½ cup natural yoghurt

Method

  1. Roughly chop the feta and beetroot into small cubes and stir through the zest and juice of one of the limes.
  2. Finely chop the chilli and mix through the beetroot and feta.  Wash your hands! Season to taste.
  3. Heat the oil in a non-stick pan over a medium-high heat. Add the salmon skin side down so it sizzles and crispens.  Watch so it doesn’t burn and turn over after around 2-3 minutes.
  4. Turn the heat down and remove the pan form the heat for half a minute before returning to the heat to cook the salmon for a further 4-5 minutes.  Season the top of the salmon with salt and pepper and brush with some oil from the pan while it finishes cooking.
  5. Mix the yoghurt with the coriander and juice of half a lime in a small jug.
  6. Serve the salmon on top of the beetroot and feta with half a lime, your favourite Florette leaves and the yoghurt dressing to balance the chilli as required.
  7. This is a wonderfully quick healthy mid-week dinner or lunch – switch the chilli or add fresh ginger for another spicy twist!
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