Mediterranean Style Salmon, Avocado & Pepper Salad
with Greek Style Cheese, Herby Potatoes and Pesto Drizzle
- Sulphites
- Milk
- Nuts
- Cashew nuts
- Fish
- Peanut
- May contain traces of allergens
Fall in love with salads again with our Mediterranean Style Salmon, Avocado & Pepper Salad. Salmon, colourful vegetables, pesto and crumbly white cheese give this dish Mediterranean inspired flavour whilst still getting your veg in.
Ingredients
450 grams
Potatoes
1 sachet(s)
Mixed Herbs
1 unit(s)
Baby Cucumber
1 unit(s)
Bell Pepper
1 unit(s)
Avocado
30 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
50 grams
Baby Leaf Mix
50 grams
Greek Style Salad Cheese
(Contains: Milk)
10.01 grams
Pumpkin Seeds
30 grams
Basil Pesto with Cashew Nuts
(Contains: Nuts, Cashew nuts, Milk May be present: Peanut)
200 grams
Salmon Fillets
(Contains: Fish)
Not included in your delivery
1.5 tsp
Sugar
1.5 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 1cm chunks (no need to peel) and pop them onto a large baking tray. Drizzle with oil, sprinkle over the mixed herbs, then season with salt and pepper.
Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 22-25 mins. Turn halfway through.
Meanwhile, trim the cucumber, then cut into small 1cm pieces.
Halve the bell pepper and discard the core and seeds. Slice into thin strips.
When the potatoes have roasted for about 12-15 mins, remove them from the oven and add the sliced pepper to the tray.
Drizzle with a little more oil, then toss together with the potatoes. Pop back into the oven and roast for the remaining time, 10-15 mins.
Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.
Roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto your board, face-down. Slice lengthways into 1cm thick slices - you'll fan it out later.
In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts).
Season with salt and pepper, then set your dressing aside.
When the potatoes and pepper have roasted, remove them from the oven and allow to cool a little.
Add the roasted potatoes and pepper to the bowl of dressing along with the chopped cucumber and baby leaves.
Toss together, then taste and add more salt and pepper if needed.
Share the salad between your serving bowls, then crumble over the Greek style salad cheese and sprinkle over the pumpkin seeds.
Top with the salmon fillets.
Fan out the sliced avocado on top of the salad and finish by drizzling over the pesto. TIP: Loosen your pesto first with a little olive oil if you'd prefer until you get the drizzling consistency you like.
