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Smoked salmon & chicory salad with yuzu dressing

Smoked salmon & chicory salad with yuzu dressing

Yuzu tastes like a mix of grapefruit and orange – it gives a lovely tang to salad dressings. 

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HealthyLow in saturated fat2 of your 5 a day
  • Serves2
  • CourseLunch
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins
  • Pluscooling

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Ingredients

  • tbsp olive oil
  • 2 large echalion shallots (about 180g), halved and finely sliced
  • 300g pouch cauliflower, kale and couscous
  • 2 tbsp Cooks' Ingredients Yuzu Juice
  • ½ tbsp clear honey
  • 100g No.1 Heather Honey Smoked Scottish Salmon
  • 140g pack red chicory, leaves separated
  • ¼ x 20g pack dill, chopped

Method

  1. Heat ½ tbsp oil in a large frying pan over a medium-low heat, then add the shallots with a pinch of salt and fry for 10 minutes until soft; set aside. Meanwhile, heat the couscous mix according to pack instructions, then allow to cool for a few minutes.

  2. In a large bowl, use a fork to whisk together the remaining 1 tbsp oil, the yuzu juice, honey and 1 tbsp water until combined; season. Tear the salmon into bitesized pieces. Tip the cooked shallots, couscous mix, chicory, salmon and most of the dill into the bowl with the dressing and toss together. Divide between 2 bowls or plates; scatter over the remaining dill and a little freshly ground black pepper.

And to drink...

No.1 Astrolabe Awatere Sauvignon Blanc, New Zealand has flavours of herbs and lemons, ideal with the salad. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,988kJ/ 476kcals

Fat

24g

Saturated Fat

3.6g

Carbohydrates

41g

Sugars

10g

Fibre

9.2g

Protein

20g

Salt

1.2g

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