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5 from 2 votes
Slimming World Friendly Tzatziki with Salmon Salad and Butternut Squash Chips
Tzatziki with Salmon Salad and Butternut Squash Chips
Prep Time
10 mins
 

A light and delicious summer salad perfect for lunch when you're following the Slimming World food optimisation plan. It's completely syn free and has loads of speed foods in!

Course: Salad
Servings: 2
Author: Katie Bryson
Ingredients
For the Butternut Squash Chips
  • 300 g butternut squash cut into evenly sized chip wedges
  • fry light spray
  • 1 pinch smoked paprika
  • 1 pinch sea salt flakes
  • 1 pinch ground black pepper
For the Tzatziki
  • 200 g fat free Greek style yogurt
  • 1 garlic clove crushed
  • 1 squeeze lemon juice
  • 65 g cucumber finely chopped
  • 1/2 tsp dried oregano
  • pinch sea salt flakes
  • pinch ground black pepper
For the Salad
  • 1 bag salad leaves washed
  • 150 g smoked salmon
  • 1 lemon cut into wedges to serve
Instructions
  1. Pre-heat the oven to 220C/200C fan/gas 6

  2. Put the butternut squash chips into a bowl, spray liberally with fry light and add the seasonings then toss to fully coat. Spread them out on a baking sheet and then pop in the top of the oven for 35 minutes until golden. Give them the occasional shake during cooking.

  3. Make the Tzatziki by combining all of the ingredients in a bowl, check the seasoning and adjust accordingly. Divide between two small ramekins.

  4. Line two bowls with salad, nestle each with a pot of tzatziki, then dot the leaves with pieces of smoked salmon. Once they're cooked, divide the golden butternut squash chips between the two salad bowls. Garnish with the lemon wedges and serve immediately!