with veg and Greek style cheese
This salad is refreshing, crisp and comes with just a hint of Cajun spices. Featuring smoked salmon, veg, fragrant toasted hazelnuts and tangy Greek style cheese, this is the perfect nourishing option for an easy weeknight meal.
Allergens
Utensils
Tags
Salad Leaves
120 grams
Greek Style Cheese
100 grams
Hazelnuts
10 grams
Honey Mustard Dressing
1 sachet(s)
Green Beans
100 grams
Carrot
2 unit(s)
Cajun Spice Mix
2 sachet(s)
Smoked Salmon
100 grams
Salt
to taste
Pepper
to taste
Oil
to taste
- 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.
- Toss with Cajun spice, salt and pepper and a drizzle of oil. 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.
- Trim the green beans and chop into thirds.
- Toss the green beans with salt, pepper and a drizzle of oil.
- When the carrot has cooked for 15 mins, pop the green beans next to them and roast for 12-15 mins.
- Pop the hazelnuts onto a separate baking tray. Toast on the middle shelf until golden, 6-8 mins.
- Once cooked, bash the hazelnuts or roughly chop.
TIP: Allow the veg to cool after cooking.
- Meanwhile, trim the salad leaves and thinly slice widthways (or tear into bite-sized pieces).
- In a large bowl toss the honey mustard dressing with the salad leaves, green beans and carrot.
- Taste and season with salt and pepper.
- Divide the salad between bowls.
- Tear over the smoked salmon and crumble over the Greek style cheese, cracking some black pepper on top.
- Garnish with a scattering of toasted hazelnuts.
1552
kJ
Energy (kJ)
371
kcal
Energy (kcal)
23.1
g
Fat
9.4
g
of which saturates
17.9
g
Carbohydrate
13.1
g
of which sugars
1.9
g
Dietary Fiber
23.9
g
Protein
0
mg
Cholesterol
4.01
g
Salt
