Seared Salmon with BBQ Veg & Mint Yogurt
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Ingredients
- 1 medium aubergine
- 1 cm sliced
- 1 tsp olive oil
- salt & pepper, to taste
- 1 red pepper
- deseeded & sliced
- 160g asparagus
- woody ends snapped off
- 2 medium tomatoes
- cut in half
- 200g salmon fillets
- 1/2 cup (125g) Greek yogurt (or dairy-free alternative)
- 1/4 bunch of fresh mint (80g bunch)
- leaves picked & finely chopped
- 1/2 tbsp lemon juice
- 1 1/2 tsp lemon zest
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