Spiced salmon with chickpea, broccoli and rocket salad with yogurt dressing


* 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



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.