Double Smoked Salmon & Mozzarella Salad
with pesto, spinach and balsamic glaze
This spinach-based salad contains many exciting elements. Smoked salmon provides protein and a slight smokiness that compliments the pesto dressing beautifully. Roasted carrot, tomatoes and fresh mozzarella also make an appearance.
Tags:
Protein Rich
•Quick Prep
•Calorie Smart
•Quick
Allergens:
Hazelnuts
•Nuts
•Milk
•Sulphites
The quantities provided above are averages only.
Total25 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
10 grams
Hazelnuts
(Contains: Hazelnuts, Nuts)
2 unit(s)
Tomato
125 grams
Mozzarella
(Contains: Milk)
30 grams
Green Pesto
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
60 grams
Baby Spinach
200 grams
Smoked Salmon
2 unit(s)
Carrot
Not included in your delivery
½ tsp
Sugar
¼ tsp
Salt
to taste
Salt
to taste
Pepper
2 to taste
Oil
Nutrition Values
Energy (kJ)2369 kJ
Energy (kcal)566 kcal
Fat37 g
of which saturates11.6 g
Carbohydrate22 g
of which sugars14 g
Dietary Fiber2.1 g
Protein38.2 g
Cholesterol0 mg
Salt6.27 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.
2
- Pop the carrots onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. 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.
3
- Meanwhile, cut the tomato into 2cm chunks.
- Make your dressing by mixing pesto, ½ tsp sugar (per 2P), ¼ tsp salt (per 2P) and 2 tbsp oil (per 2P) in a large bowl.
- Add spinach, carrot and tomato to the dressing and toss to combine. Season to taste with salt and pepper.
- Bash the hazelnuts or roughly chop.
TIP: Allow the carrots to cool before adding to the salad.
4
- Divide the pesto salad between bowls.
- Drain and tear the mozzarella then scatter it over the top.
- Finish with torn smoked salmon.
- Crack some black pepper onto the cheese.
- Drizzle with balsamic glaze and a sprinkling of toasted hazelnuts.
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