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Smoked Salmon and Mozzarella Salad

Smoked Salmon and Mozzarella Salad

Smoked Salmon and Mozzarella Salad

with pesto, spinach and balsamic glaze

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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:

Quick Prep

•Calorie Smart

•Quick

•Climate Conscious

Allergens:

Hazelnuts

•Milk

•Sulphites

•Fish

The quantities provided above are averages only.

Total25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

10 grams

Hazelnuts

(Contains: Hazelnuts May be present: Cereals containing gluten, Peanut, Sesame)

2 unit(s)

Tomato

125 grams

Mozzarella

(Contains: Milk)

30 grams

Green Pesto

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

60 grams

Baby Spinach

100 grams

Smoked Salmon

(Contains: Fish)

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)1717 kJ

Energy (kcal)410 kcal

Fat24.8 g

of which saturates9.4 g

Carbohydrate20.7 g

of which sugars16.7 g

Dietary Fiber1.3 g

Protein27.6 g

Cholesterol0 mg

Salt6.17 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

Cook the Carrot

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. 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 halfway through.

Roast the Hazelnuts

2

When the carrot has cooked for 15 mins, add the hazelnuts to the tray.
Cook until toasted, 5-6 mins.

Dress the Salad

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.

Garnish and Serve

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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