Falafel and Orange Salad with Salmon
with sweet chilli sauceCalories
:
636 kcalProtein
:
34.3g proteinTotal
:
20 minutesDifficulty
:
EasyFamily Friendly
Quick
Calorie Smart
Allergens:
- Sulphites
- Rye
- Wheat
- Barley
- Cereals containing gluten
- Soya
- Fish
- Soya
- Cereals containing gluten
- Egg
- Milk
- Oats
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
2 unit(s)
Easy Peeler
1 sachet(s)
Sweet Chilli Sauce
1 unit(s)
Onion
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
1 unit(s)
Ciabatta
(Contains: Rye, Wheat, Barley, Cereals containing gluten May be present: Soya, Cereals containing gluten, Egg, Milk, Oats)
1 unit(s)
Mini Cucumber
80 grams
Frozen Edamame Beans
(Contains: Soya)
160 grams
Falafel
60 grams
Salad Leaves
200 grams
Salmon Fillet
(Contains: Fish)
Not included in your delivery
1 tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)2660 kJ
Energy (kcal)636 kcal
Fat29.3 g
of which saturates5.1 g
Carbohydrate58.7 g
of which sugars28.3 g
Dietary Fiber9.3 g
Protein34.3 g
Cholesterol80 mg
Salt3.1 g
Potassium536.5 mg
Calcium82.8 mg
Iron2.5 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 your delivered box.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Add the salmon to the tray and bake until cooked, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- Chop the half the ciabatta (per 2P) into 1cm cubes. Pop onto a lined baking tray then toss with a drizzle of oil and a pinch of salt and pepper. Bake in the oven until crispy and golden brown, 8-10 mins.
- Trim half the salad leaves (per 2P), then thinly slice or tear into bite-sized pieces.
2
- Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
- Halve, peel and slice the onion as thinly as you can.
- Peel and separate the easy peeler segments. Squeeze juice from 2 segments (per 2P) into a large bowl.
- To the juice, add sweet chilli sauce, red wine vinegar and 1 tbsp oil (per 2P).
- Mix well and toss with the onion. Season to taste with salt, pepper and sugar.
3
- Place a pan over medium-high heat with a drizzle of oil.
- When hot, fry the falafel for 3-5 mins, turning frequently for even cooking.
- Toss the salad leaves with edamame, cucumbers, easy peeler segments, croutons, onion and the sweet chilli dressing.
- Season to taste with salt and pepper.
4
- Divide the tossed salad between plates.
- Top with the falafel.
- Add the salmon on top.
