Grilled salmon salad with watercress yogurt dressing
- Preparation and cooking time
- Serves 4
This delicious, substantial salad is inspired by two Mediterranean classics - Caesar and Niçoise
For the dressing
- STEP 1
Cook the eggs in a pan of boiling water for 8 mins. Drain, then cool under running water. Peel the eggs, then cut them into quarters. Heat grill to medium.
- STEP 2
Put the salmon, skin-side down, onto a baking tray, then grill for 4 mins. Turn the fish, add the torn pitta to the grill pan, then cook for 2-3 mins more until the salmon has cooked through and the pitta is crisp and golden. Leave to cool.
- STEP 3
Meanwhile, place the watercress, horseradish and garlic in a food processor, then whizz until finely chopped. Add the yogurt and 3-4 tbsp water, then pulse for a few secs more to make a smooth, pourable dressing. Add a little lemon juice and seasoning to taste.
- STEP 4
Break the salmon into large flakes. Scatter the lettuce over a platter, then top with the egg, salmon and pitta. Drizzle over the dressing, toss and serve.