Smoked Salmon Salad with Tahini Dressing
A recipe from the Dietitians Association website:Preparation time: 10 minutes
Cooking time: 15 minutes
Serving size: 4
560g new potatoes
450g hot-smoked salmon, flaked into bite-sized pieces
160g baby spinach leaves
1/3 cup chopped fresh parsley
1/3 cup torn fresh mint leaves
6 red radishes, trimmed, sliced
1 tsp sumac (optional)
1 tbs tahini
1/3 cup low-fat plain yoghurt
2 tbs lemon juice
1 small clove garlic, crushed
Place potatoes into a saucepan of cold water. Bring to the boil, then simmer for 15 minutes or until tender. Drain. Set aside.
Meanwhile, arrange salmon, spinach, parsley, mint, radish and zucchini on 4 individual serving plates, or a large platter.
Make Tahini dressing: Combine tahini with 1 tbs boiling water in small bowl. Stir to combine. Add yoghurt, lemon juice and garlic. Drizzle over salad. Sprinkle with sumac, if using. Serve with new potatoes.
Note: Sumac is a Middle Eastern spice with a lovely lemony flavour.
Recipe courtesy of Healthy Food Guide Magazine