All Recipes

Beetroot grain salad with pomegranate glazed salmon

Prep

0-15 mins

Total

30 MIN

Servings

4 Servings

Ingredients

4 

Salmon fillets

1 

Red onion, finely sliced

1 tbsp

Red wine vinegar

1 cup

Grains, such as barley or freekeh

1/2 cup

French lentils

100 g

Green beans, trimmed and chopped

- 

Seeds from 1 pomegranate, optional

1/2 cup

Currants

1/2 bunch

Mint, leaves picked

2 tbsp

Freshly chopped dill

100 g

Baby spinach or watercress

1 can

Golden Circle® baby beetroot, drained and cut into wedges (450g)

50 g

Flaked almonds, toasted

1 cup

Natural yoghurt, to serve

 

For the marinade:

1/3 cup

Olive oil

1/4 cup

Pomegranate molasses

2 tbsp

Honey, extra to serve

2 tsp

Ground cumin, extra to serve

1 

Clove garlic, crushed

- 

Salt & cracked black pepper to taste

Instructions

Step 1

Preheat oven to 190°C/170°C fan-forced. Line a tray with baking paper and place the salmon fillets evenly on the tray. Combine all the marinade ingredients in a bowl and whisk to combine. Set half aside and brush the remaining over the salmon fillets. Leave the salmon to marinate at room temperature while you make the salad.

Step 2

Combine the sliced onion and vinegar in a small bowl and set aside to pickle. Meanwhile, cook the grains and lentils to pack instructions, adding the green beans for the last 2 minutes of cooking time. Rinse under cold water and drain well.

Step 3

Transfer the salmon to the oven and bake for 12-15 minutes.

Step 4

To assemble the salad: combine the reserved marinade in a large bowl with the onions and vinegar. Add the cooked grains, lentils, beans, pomegranate seeds, currants, chopped herbs and almonds. Toss everything together to coat well with the dressing.

Step 5

Place the green salad leaves on a large serving platter. Spoon over the grain salad and top with the Golden Circle Baby Beetroot. Lay the cooked salmon on top.

Step 6

Serve with yoghurt, drizzled with extra honey and sprinkled with cumin.

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