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Cooked Salmon & Vegetable Salad
- Step 1
Preheat the oven to 200C and line two large baking trays with baking paper.
- Step 2
Divide the pumpkin pieces between the two trays, drizzle over half the olive oil and season with salt and pepper. Place in the oven for 15 minutes.
- Step 3
Remove from the oven and add the onion and baby carrots. Toss lightly to coat and return the trays to the oven for a final 10 minutes.
- Step 4
Meanwhile, in the large salad bowl combine the salad leaves, beetroot, mint, feta and pepitas. Toss well to combine.
- Step 5
Prepare the salad dressing by whisking together the remaining olive oil, lemon juice and mustard until well combined.
- Step 6
Add the cooked vegetables and dressing to the salad bowl. Toss well to coat. Roughly flake the Tassal Cooked Tassie Salmon and then place on top of the salad
2 x 150g Cooked (previously Hot Smoked Salmon) Tassie Salmon with Peppercorns
500g kent pumpkin, halved and cut into pieces
2 tbsp extra virgin olive oil
1 red onion, sliced
1 bunch dutch baby carrots, trimmed and peeled
100g baby salad leaves
250g cooked beetroot, sliced
1 cup fresh mint leaves, roughly chopped
100g Danish feta, crumbled
2 tbsp pepitas
1 lemon, juiced
1 tsp wholegrain mustard
Recipe Credit – Susie Burrell