Smoked Salmon and Sweet Potato Salad with Goat's Cheese
with croutons and honey mustard dressing
A recipe conveniently customised just to your liking.
Tags:
Calorie Smart
Allergens:
Wheat
•Fish
•Mustard
•Milk
The quantities provided above are averages only.
Total40 minutes
Cooking Time35 minutes
DifficultyMedium
Ingredients
Serving amount
40 grams
Salad Leaves
1 unit(s)
Sweet Potato
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)
1 sachet(s)
Honey Mustard Dressing
(Contains: Mustard)
100 grams
Goat's Cheese
(Contains: Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2484 kJ
Energy (kcal)594 kcal
Fat28.3 g
of which saturates12.2 g
Carbohydrate60.5 g
of which sugars12.8 g
Dietary Fiber3.1 g
Protein28.9 g
Salt6.4 g
Potassium652.1 mg
Calcium38 mg
Iron1.1 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
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.
- Crumble the goat's cheese over the top.
