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Double Smoked Salmon & Sweet Potato Salad
Calorie Smart
Double Smoked Salmon & Sweet Potato Salad

with croutons and honey mustard dressing

35 min
Difficulty: 2/3
European

This warm veg salad is adorned with all sorts of wonderful things. Crispy croutons, softened onion and salty Greek style cheese are just a few factors in this delicious and nourishing dish.

Allergens

Cereals containing gluten
Mustard
May contain traces of allergens
Wheat
Soya
Fish
Milk
Egg

Utensils

Baking Sheet with Baking Paper

Tags

Calorie Smart
Discovery
Ingredients
Salad Leaves

Salad Leaves

40 grams

Sweet Potato

Sweet Potato

1 unit(s)

Ciabatta

Ciabatta

2 unit(s)

Smoked Salmon

Smoked Salmon

200 grams

Tomato

Tomato

2 unit(s)

Crispy Onions

Crispy Onions

1 sachet(s)

Honey Mustard Dressing

Honey Mustard Dressing

1 sachet(s)

Salt

Salt

to taste

Pepper

Pepper

to taste

Oil

Oil

to taste

Preparation
1
Roast the Veg

  • 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
Crisp the Croutons

  • 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
Assemble the Salad

  • 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
Finish and Serve

  • Divide your warm veg salad between plates and tear over the smoked salmon. 
  • Scatter over the crunchy croutons and crispy onion. 

Nutrition per serving

2380

kJ

Energy (kJ)

569

kcal

Energy (kcal)

24.7

g

Fat

5

g

of which saturates

59.2

g

Carbohydrate

13.1

g

of which sugars

3.1

g

Dietary Fiber

31.1

g

Protein

0

mg

Cholesterol

5.76

g

Salt

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