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Smoked Salmon and Mozzarella Salad with Falafel

Smoked Salmon and Mozzarella Salad with Falafel

Smoked Salmon and Mozzarella Salad with Falafel

with pesto, spinach and balsamic glaze

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A recipe conveniently customised just to your liking.

Tags:

Calorie Smart

•Quick

•Quick Prep

Allergens:

Milk

•Hazelnuts

•Nuts

•Fish

•Sulphites

The quantities provided above are averages only.

Total25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

160 grams

Falafel

(May be present: Wheat, Cereals containing gluten, Mustard, Soya)

125 grams

Mozzarella

(Contains: Milk)

60 grams

Baby Spinach

10 grams

Hazelnuts

(Contains: Hazelnuts, Nuts)

100 grams

Smoked Salmon

(Contains: Fish)

2 unit(s)

Carrot

2 unit(s)

Tomato

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

30 grams

Green Pesto

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)2390 kJ

Energy (kcal)571 kcal

Fat32.8 g

of which saturates10.8 g

Carbohydrate36.9 g

of which sugars16.8 g

Dietary Fiber6.5 g

Protein31.6 g

Salt6 g

Potassium189.6 mg

Calcium16 mg

Iron0.4 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.

Utensils

•Baking Sheet with Baking Paper

Cooking steps

Prep the Veg

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.

Roast the Carrot

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.
When the carrots have 10 mins left to cook, place a pan over medium-high heat with a drizzle of oil.
Once hot, fry the falafel, 3-5 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 crumbled falafel and torn smoked salmon.
Crack some black pepper onto the cheese.
Drizzle with balsamic glaze and a sprinkling of toasted hazelnuts.

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