Smoked Salmon & Mozzarella Salad
with pesto, spinach and balsamic glaze
This spinach-based salad contains many exciting elements. Oregano-coated chicken provides protein while also creating a herbaceous taste that compliments the pesto dressing beautifully. Roasted pepper, juicy tomatoes and fresh mozzarella also make an appearance.
Tags:
Calorie Smart
•Quick
•Quick Prep
Allergens:
Hazelnuts
•Milk
•Sulphites
•Fish
The quantities provided above are averages only.
Total Time25 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
10 grams
Hazelnuts
(Contains Hazelnuts May be present Sesame, Cereals containing gluten, Peanut)
2 unit(s)
Tomato
125 grams
Mozzarella
(Contains Milk)
30 grams
Green Pesto
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
60 grams
Baby Spinach
100 grams
Smoked Salmon
(Contains Fish)
2 unit(s)
Carrot
Not included in your delivery
½ tsp
Sugar
¼ tsp
Salt
to taste
Salt
to taste
Pepper
2 to taste
Oil
Nutrition Values
Energy (kJ)1824 kJ
Energy (kcal)436 kcal
Fat25.3 g
of which saturates9.8 g
Carbohydrate27.4 g
of which sugars17 g
Dietary Fiber0.6 g
Protein28.2 g
Cholesterol0 mg
Salt4.36 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 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 halfway through.
2
- When the carrot cooked for 15 mins, add the hazelnuts to the tray. Cook until toasted, 5-6 mins.
3
- Meanwhile, cut the tomato into 2cm chunks.
- Make your dressing by mixing pesto, ½ tsp sugar, ¼ tsp salt and 2 tbsp oil (double all for 4p) 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.
4
- Divide the pesto salad between bowls.
- Drain and tear the mozzarella then scatter it over the top.
- Tear the smoked salmon on top as well.
- Crack some black pepper onto the cheese.
- Finish with a drizzle of balsamic glaze and a scattering of toasted hazelnuts.
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