Sharon Reid


Suchef, purveyors of delicious ‘fast food’ packed full of nutrition, their healthy, tasty dishes are ideal for summer, think picnics and light lunches. Try making Suchef’s Beetroot & Salmon Salad, with this specially adapted recipe.


Serves 2


2 Salmon fillets

85g Couscous

290g Diced beetroot

75g Torn Romaine lettuce

110g Cherry tomato

20g Diced Red Onion

25g Peas

35g Natural yoghurt

15g Mayo

Salt and pepper

Lemon juice

Mint leaves


Preheat oven to 180 degrees.

Cook couscous as per instructions and leave to cool.

Combine yoghurt and mayonnaise together and season to taste.

Mix lettuce, beetroot, tomato, red onion, peas and couscous together with a pinch of salt, pepper and lemon juice, divide between two plates.

Rub Salmon with olive oil and season. Roast in oven for 12 minutes. Ensure it’s cooked through before removing.

Place on top of salad, spoon the yoghurt dressing over the top and garnish with the torn mint leaves.