Serves 4
400g baby potatoes quartered
2 medium aubergines 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
Mint Yogurt
1 cup (250g) Greek yoghurt (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 aubergine 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
Protein 34.6g
Fat 23.5g
Sat. Fat 7.1g
Carbs 31.4g
Sugar 18.8g
Fiber 13.6g