400g baby potatoes quartered
2 medium eggplants 1/2 inch sliced
2 tsp olive oil
salt & pepper, to taste
2 red peppers deseeded & sliced
320g asparagus woody ends snapped off
4 medium tomatoes cut in half
400g salmon fillets
1 cup (250g) Greek yogurt (or dairy-free alternative)
1⁄2 bunch of fresh mint leaves picked & finely chopped
1 tbs (20ml) lemon juice
3 tsp lemon zest
Place potatoes in a saucepan of cold, salted water and simmer for 8-10 minutes or until tender.
Heat BBQ to medium high heat.
Toss eggplant slices with half the oil and cook for 4-5 minutes, turn and cook for another 3-4 minutes until soft.
Season with salt and pepper and set aside.
Add peppers, asparagus and tomatoes to BBQ, season with salt and pepper and cook for 5-7 minutes. Set aside (by this stage you should have some nice char).
Rub remaining oil over salmon and sear, skin side down, for 4-5 minutes or until crispy. Flip salmon and add vegetables back to the BBQ. Close the lid and cook for another 4-5 minutes or until salmon is cooked to your liking.
At the same time combine mint yogurt ingredients, season with salt and pepper and set aside.
Divide salmon, potatoes and vegetables between plates and serve with mint yogurt.
Nutritional Information Based on 1 serving
Energy (cals) 506
Sat. Fat 7.1g