Spiced Salmon and Grilled Vegetable Flatbreads

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Step 1

Preheat the oven to 200°C. Cut the peppers into strips and the onion into thin wedges.

Step 2

Toss the onion and pepper together in the oil. Season with salt and pepper and spread over a baking tray. Roast for 10 minutes.

Step 3

Meanwhile, finely chop the garlic and mix with 3/5ths of the yoghurt and the ras el hanout. Season with salt and pepper.

Step 4

Slice the skin off the salmon fillets and cut each fillet into five even pieces. Add to the marinade bowl and gently mix to coat.

Step 5

Remove the vegetables from the oven and turn the grill onto high heat. Push the vegetables to one side of the tray and arrange the salmon on the other.

Step 6

Once the grill is hot, place the tray beneath it and cook the salmon and vegetables for 7 minutes, until the fish is cooked through.

Step 7

Juice the lemon into a small bowl with the remaining yoghurt and the chopped up mint leaves. Stir until combined.

Step 8

Remove the salmon and vegetables from the grill. Sprinkle the flatbreads with water and grill on a medium heat for 2 minutes.

Step 9

Arrange the flatbreads on plates and top with the spinach, vegetables and chunks of salmon. Drizzle over the lemon and mint dressing and serve immediately.