Cajun Smoked Salmon Salad
with veg and Greek style cheese
This salad is refreshing, crisp and comes with just a hint of Cajun spices. Featuring smoked salmon, veg, fragrant toasted hazelnuts and tangy Greek style cheese, this is the perfect nourishing option for an easy weeknight meal.
Tags:
Quick
•Quick Prep
•Calorie Smart
•Climate Conscious
Allergens:
Milk
•Hazelnuts
•Mustard
•Fish
•Sulphites
The quantities provided above are averages only.
Total25 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
120 grams
Salad Leaves
100 grams
Greek Style Cheese
(Contains: Milk)
10 grams
Hazelnuts
(Contains: Hazelnuts May be present: Cereals containing gluten, Peanut, Sesame)
1 sachet(s)
Honey Mustard Dressing
(Contains: Mustard)
100 grams
Smoked Salmon
(Contains: Fish)
100 grams
Green Beans
2 unit(s)
Carrot
2 sachet(s)
Cajun Spice Mix
(Contains: Sulphites)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
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
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.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
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.
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.
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.
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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