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  • 8 cauliflower florets
  • 8 stems of purple sprouting broccoli
  • 2 tbsp rapeseed oil
  • 2 tbsp turmeric
  • 2 salmon fillets
  • 2 red peppers sliced
  • 8 Cornish new potatoes
  • 2 handfuls of watercress or rocket

Dressing

  • 8 cauliflower florets
  • 8 stems of purple sprouting broccoli
  • 2 tbsp rapeseed oil
  • 2 tbsp turmeric
  • 2 salmon fillets
  • 2 red peppers sliced
  • 8 Cornish new potatoes
  • 2 handfuls of watercress or rocket
  • 3 tbsp low fat yogurt
  • 2 tsp rapeseed oil
  • 2 tsp lemon juice
  • Zest of a lemon
  • 1 tbsp fresh tarragon, finely chopped
  • Salt and black pepper to season
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    Method

    • step 1

      Preheat the oven to 200oC (fan 180oC).
    • step 2

      Mix the turmeric and oil together.
    • step 3

      Place the broccoli and cauliflower onto a roasting dish, drizzle with 1 tbsp of the turmeric oil and roast for 10-15 minutes. Add the red pepper and roast for another 10 minutes until tender.
    • step 4

      Wash the potatoes and simmer gently in salted water for around 10 – 15 minutes until they’re tender and cooked through. Remove from heat, drain and cut into bite-sized chunks.
    • step 5

      Meanwhile place the salmon fillets onto a roasting tin, spread with the remaining turmeric mix, season and roast for 15 minutes, until cooked through.
    • step 6

      Mix all the ingredients for the dressing together in a large bowl. Once the potatoes, broccoli and cauliflower have cooled place them into the bowl with the dressing along with the watercress
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