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Smoked Salmon and Sweet Potato Salad

Smoked Salmon and Sweet Potato Salad

with croutons and crispy onions
4.0(17)
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
504 kcal
Protein
: 
20.7g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Egg
  • Mustard
  • Wheat
  • Fish
  • Cereals containing gluten
  • Egg
  • Milk
  • Soya
  • May contain traces of allergens
Serving amount

40 grams

Salad Leaves

1 sachet(s)

Red Wine Vinegar

(Contains: Sulphites)

2 sachet(s)

Mayo

(Contains: Egg, Mustard)

1 unit(s)

Sweet Potato

1 sachet(s)

Honey

2 unit(s)

Ciabatta

(Contains: Wheat May be present: Cereals containing gluten, Egg, Milk, Soya)

100 grams

Smoked Salmon

(Contains: Fish)

2 unit(s)

Tomato

1 sachet(s)

Crispy Onions

(Contains: Wheat)

Not included in your delivery

1 tbsp

Oil

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)2108 kJ
Energy (kcal)504 kcal
Fat21.1 g
of which saturates3.8 g
Carbohydrate58.1 g
of which sugars12.3 g
Dietary Fiber2 g
Protein20.7 g
Salt3.1 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.
•Baking Sheet with Baking Paper

Cooking steps

PDF
Roast the Veg
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Chop the sweet potato into 2cm chunks. On a lined baking tray, toss with salt, pepper and a drizzle of oil.
  • Roast on the top shelf of the oven until tender, 25-30 mins.
  • Cut the tomato into 2cm chunks.
  • When the sweet potato has been cooking for 10 mins, add the tomatoes to the tray with a drizzle of oil, salt and pepper. Return to the top shelf for the remaining cooking time, 10-15 mins.
Crisp the Croutons
2
  • Meanwhile, tear the ciabatta into small, bite-sized croutons.
  • Add the croutons to a (separate) lined baking tray with a drizzle of oil and a pinch of salt.
  • Toss to coat and spread out in a single layer.
  • Bake on the middle shelf of the oven until crispy and golden, 8-10 mins.
  • Give the tray a shake halfway through. Remove from the oven when golden.

TIP: Watch them carefully so they don't burn!

Assemble the Salad
3
  • To make your dressing, mix 1 tbsp oil (per 2P) with the red wine vinegar, honey and mayo in a large bowl. 
  • Season to taste with salt and pepper. Mix well and set aside.
  • When everything is ready, add the roast veg to the bowl with the dressing. Toss together until everything is well coated.
  • Just before serving, carefully fold the salad leaves into the bowl with the veg. Season to taste with salt and pepper.
Finish and Serve
4
  • Divide your warm veg salad between plates and tear over the smoked salmon. IMPORTANT: Wash hands and equipment after handling raw salmon. 
  • Scatter over the crunchy croutons and crispy onions. 
Meal right image

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