Serving Size: 4
- 451 cals
- 32g protein
- 29g fat (of which 4.5g saturated fat)
- 16g carbs (of which 13g sugar)
- 4g fibre
- 0.6g salt
Ingredients
- 3 red peppers, cored, de-seeded and cut into bite sized pieces
- 1 large aubergine, cut into bite sized pieces
- 2 red onions, peeled and cut into quarters
- 3 courgettes, trimmed and cut into bite sized pieces
- 6 cloves garlic
- 4 tbsp GOOD OIL Original
- Salt and freshly ground black pepper
- 150g 2% fat Greek yogurt
- 3 tbsp tandoori curry paste
- 4 skinless salmon, sliced into bite sized cubes
Directions:
Place the vegetables and garlic in a large roasting tin. Pour over the GOOD OIL and mix well to ensure all the vegetables are coated in oil. Season to taste. Place in a pre-heated oven at 220°C/Gas7 for 20mins or until the vegetables are tender.
Stir the curry paste into the yogurt and add the salmon and transfer to the fridge for 15mins. Thread the salmon onto kebab skewers. Line a grill pan with foil and then cook the kebabs under a medium hot grill for 7-10mins or until cooked through.
Serve kebabs on a bed of roasted vegetables |
