with pesto, spinach and balsamic glaze
This spinach-based salad contains many exciting elements. Smoked salmon provides protein and a slight smokiness that compliments the pesto dressing beautifully. Roasted carrot, tomatoes and fresh mozzarella also make an appearance.
Allergens
Utensils
Tags
Hazelnuts
10 grams
Tomato
2 unit(s)
Mozzarella
125 grams
Green Pesto
30 grams
Balsamic Glaze
1 sachet(s)
Baby Spinach
60 grams
Smoked Salmon
200 grams
Carrot
2 unit(s)
Sugar
0.5 tsp
Salt
0.25 tsp
Salt
to taste
Pepper
to taste
Oil
2 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.
- 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.
- 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.
- Divide the pesto salad between bowls.
- Drain and tear the mozzarella then scatter it over the top.
- Finish with torn smoked salmon.
- Crack some black pepper onto the cheese.
- Drizzle with balsamic glaze and a sprinkling of toasted hazelnuts.
2369
kJ
Energy (kJ)
566
kcal
Energy (kcal)
37
g
Fat
11.6
g
of which saturates
22
g
Carbohydrate
14
g
of which sugars
2.1
g
Dietary Fiber
38.2
g
Protein
0
mg
Cholesterol
6.27
g
Salt
