with Garlic Yoghurt & Spring Onion
Take the fuss out of dinner tonight with this vibrant, Indian-inspired traybake. A colourful medley of potato, pumpkin, beetroot and broccoli seasoned in our fragrant Mumbai spice blend, roasts up perfectly alongside tender salmon. Finished with a dollop of creamy garlic yoghurt and a sprinkle of spring onion, this fuss-free fare brings all the good vibes to the dinner table.
Allergens
Utensils
Tags
Potato
1 packet
Red Onion
1
Broccoli
1
Beetroot
1
Spring onion
1
Garlic
2
Peeled Pumpkin Pieces
1 packet
Mumbai Spice Blend
1 sachet
Salmon
280 g
Greek-Style Yoghurt
1 packet
Olive oil
1 drizzle
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato and onion into wedges.
• Chop broccoli (see ingredients) into small florets, making sure to include
the stalk.
• Thinly slice spring onion.
• Cut beetroot into 1cm chunks.
• Finely chop garlic.
• Place potato, onion, beetroot and peeled pumpkin pieces on a lined
oven tray.
• Drizzle with olive oil, sprinkle over Mumbai spice blend, season with
salt and toss to coat.
• Bake until just tender, 15-20 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Remove tray from oven and place salmon and broccoli on top. Season
with salt and pepper and drizzle with olive oil.
• Bake until just cooked through, a further 8-10 minutes.
• Meanwhile, in a small microwave-safe bowl add garlic and a drizzle of
olive oil. Microwave in 10 second bursts until fragrant.
• Add Greek-style yoghurt to garlic oil mixture and stir to combine. Season
to taste with salt and pepper.
• Divide Mumbai salmon and veggie medley between plates.
• Dollop over garlic yoghurt and garnish with spring onion to serve. Enjoy!
2500
kJ
Energy (kJ)
599
kcal
Calories
29.6
g
Fat
6
g
of which saturates
34.5
g
Carbohydrate
20.7
g
of which sugars
12.5
g
Dietary Fibre
43.2
g
Protein
1.1
mg
Cholesterol
324
mg
Sodium
