- 1 golden beetroot
- 2 salmon fillets
- 75g wholewheat couscous
- 1 garlic clove
- A handful of dill
- 1 tbsp cider vinegar
- 150g 0% fat Greek style yogurt
- 50g rocket
- 4 tsp olive oil
- Sea salt
- Freshly ground pepper
- 125ml boiling water
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Trim the beetroot and peel it. Coarsely grate it. Tip it into a large bowl. Set aside.
- 2.
Line a baking tray with foil. Rub 1 tsp oil into each salmon fillet and season them with a little salt and pepper. Lay them on the foil, skin-side up.
- 3.
Slide the salmon into the oven. Roast for 12-15 mins till opaque. The salmon will flake easily when pressed with a fork.
- 4.
While the salmon roasts, tip the couscous into a heatproof bowl. Cover with 125ml boiling water. Place a plate over the bowl and set aside to soak.
- 5.
Peel and crush or grate the garlic. Add it to the beetroot. Finely chop the dill, discarding any really thick stalks. Add to the beetroot, too.
- 6.
Pour the yogurt into the bowl. Add 1 tbsp cider vinegar. Stir the yogurt, vinegar and beetroot together. Taste and add a little salt and pepper if you think it needs it. This is your beetroot tzatziki.
- 7.
Fluff the couscous with a fork and divide between 2 warm plates. Toss the rocket with 2 tsp oil and some salt and pepper and heap up on the plates. Lay a salmon fillet on each plate and serve with the beetroot tzatziki.
- 8.