Smoked Salmon and Sweet Potato Salad
with croutons and honey mustard dressing4.0(27)
Calories
:Â
415 kcalProtein
:Â
20.6g proteinDifficulty
:Â
MediumCalorie Smart
Climate Conscious
Allergens:
- Wheat
- Fish
- Mustard
- Cereals containing gluten
- Egg
- Milk
- Soya
- May contain traces of allergens
This warm veg salad is topped with smoked salmon, crispy onions and crunchy croutons. A dish that's filled with delicious flavours and an abundance of textures.
Ingredients
Serving amount
40 grams
Salad Leaves
1 unit(s)
Sweet Potato
2 unit(s)
Ciabatta
(Contains: Cereals containing gluten, Egg, Milk, Soya, May contain traces of allergens, Wheat)
100 grams
Smoked Salmon
(Contains: Fish)
2 unit(s)
Tomato
1 sachet(s)
Crispy Onions
(Contains: Wheat)
1 sachet(s)
Honey Mustard Dressing
(Contains: Mustard)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)1736 kJ
Energy (kcal)415 kcal
Fat12.1 g
of which saturates2.8 g
Carbohydrate56.9 g
of which sugars10.6 g
Dietary Fiber2.8 g
Protein20.6 g
Salt5.6 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 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.
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!
3
- When everything is ready, add the roast veg to the bowl with the honey mustard 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.
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.
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