Ingredients
* 1 large head of broccoli (about 400g) trimmed and cut into small florets
* 1 teaspoon ground cumin, plus 1/2 teasppon extra
* 1 teaspoon sweet paprika
* 1 teaspoon ground coriander
* 2 x 200g salmon fillets
* 2 celery sticks finely chopped
* 4 green shallots, trimmed and thinly sliced
* 400g can chickpeas, rinsed and drained
* 100g baby rocket leaves
* 60ml (1/4 cup) natural yogurt
* 1 tablespoon lemon juice
* 1 tablespoon olive oil
Method
Step 1
Preheat oven to 200c / 180 fan forced. Line a large baking tray with baking paper. Place the broccoli on prepared tray. spray lightly with olive oil. Roast for 10-12 minutes or until golden and tender.
Step 2
Meanwhile, combine the cumin, paprika and coriander in a small bowl. Sprinkle the spice mixtureover both sides of the salmon.
Step 3
Combine the roast broccoli, celery, shallots, chickpeas and rocket in a large bowl. Combine the yogurt, lemon juice and extra cumin in a small bowl and set aside.
Step 4
Spray a chargrill or BBQ with oil and heat over a high heat. Cook the salmon for 2-3 minutes each side or until cooked to your liking. Set aside to cool slightly and break into large chunks.
Step 5
Divide salad between plates. Top each with salmon. Drizzle with the yogurt dressing.
