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Cajun Double Smoked Salmon Salad

Cajun Double Smoked Salmon Salad

with veg and Greek style cheese
4.0(41)
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Calories
: 
371 kcal
Protein
: 
23.9g protein
Difficulty
: 
Easy
Allergens:
  • Milk
  • Hazelnuts
  • Mustard
  • Sulphites
  • Cereals containing gluten
  • Peanut
  • Sesame
  • May contain traces of allergens
Serving amount

120 grams

Salad Leaves

100 grams

Greek Style Cheese

(Contains: Milk)

10 grams

Hazelnuts

(Contains: Cereals containing gluten, Peanut, Sesame, May contain traces of allergens, Hazelnuts)

1 sachet(s)

Honey Mustard Dressing

(Contains: Mustard)

100 grams

Green Beans

2 unit(s)

Carrot

2 sachet(s)

Cajun Spice Mix

(Contains: Sulphites)

100 grams

Smoked Salmon

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)1552 kJ
Energy (kcal)371 kcal
Fat23.1 g
of which saturates9.4 g
Carbohydrate17.9 g
of which sugars13.1 g
Dietary Fiber1.9 g
Protein23.9 g
Salt4 g
Potassium125 mg
Calcium35 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Baking Sheet with Baking Paper

Cooking steps

Roast the Carrots
1
  • Preheat the oven to 220°C/200°C fan/gas mark 7.
  • Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
  • Pop the carrots onto a large (lined) baking tray.
  • Toss with Cajun spice, salt and pepper and a drizzle of oil. Spread out in a single layer.
  • When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn the tray halfway through.
Cook the Green Beans
2
  • Trim the green beans and chop into thirds.
  • Toss the green beans with salt, pepper and a drizzle of oil. 
  • When the carrot has cooked for 15 mins, pop the green beans next to them and roast for 12-15 mins. 
  • Pop the hazelnuts onto a separate baking tray. Toast on the middle shelf until golden, 6-8 mins.
  • Once cooked, bash the hazelnuts or roughly chop.

TIP: Allow the veg to cool after cooking.

Dress the Salad
3
  • Meanwhile, trim the salad leaves and thinly slice widthways (or tear into bite-sized pieces).
  • In a large bowl toss the honey mustard dressing with the salad leaves, green beans and carrot.
  • Taste and season with salt and pepper.
Finish and Serve
4
  • Divide the salad between bowls.
  • Tear over the smoked salmon and crumble over the Greek style cheese, cracking some black pepper on top. 
  • Garnish with a scattering of toasted hazelnuts.
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