recipes
Salmon, couscous and filo parcels with roasted root vegetables
Serves: 2
Ingredients
- 2 fresh Salmon fillets
- 2 tbsp Greek yogurt + extra for garnish (Mevgal)
- Zest of 1 lime
- 1 chopped tomato
- 100g black olives
- Feta cheese
- Fresh dill
- 1 packet flavoured couscous (Ainsley Hariot)
- Filo pastry
- Melted butter
- Fresh seasoning
- 1 large carrot, 1 large parsnip, shallots, 1 beetroot, all peeled cut and blanched
- 2 cloves garlic
- Fresh herbs
- 1 tbsp honey
- Extra virgin olive oil (Borges)
Method
Mix the Greek yogurt with the lime zest, dill, salt and pepper. Coat the salmon fillets with yoghurt dressing. Prepare the couscous according to packet instructions, add in the tomatoes, olives and crumbled feta cheese. Take a sheet of filo pastry and brush with melted butter, cover with a second sheet and brush again. Take a spoonful of couscous on the bottom part of the pastry and rest the salmon on top.Wrap and roll the fish with the pastry, place on a greased baking tray, brush with melted butter and bake in a hot oven for approx. 25 minutes. To roast the vegetables simply transfer onto a non-stick baking tray, season with salt and pepper, drizzle with honey and sprinkle with the herbs. Crush the garlic, skin on with the palm of your hand, coat with the olive oil and cook in a hot oven.
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