Sun-Dried Tomato Salmon and Greek Style Pasta Salad

Name: Sun-Dried Tomato Salmon and Greek Style Pasta Salad with Rocket, Cucumber, Tomato and Greek Style Cheese
Total time: 40 min
Yield: 2
Cuisine: Greek
Ingredients: 90 grams Ditali Pasta; 200 grams Salmon Fillets; 2 unit(s) Garlic Clove**; 1 unit(s) Red Onion; 1 unit(s) Baby Cucumber; 2 unit(s) Medium Tomato; 24 milliliter(s) Balsamic Vinegar; 1 sachet(s) Dried Oregano; 25 grams Sun-Dried Tomato Paste; 20 grams Wild Rocket; 50 grams Greek Style Salad Cheese; 1 tsp Sugar for the Onions; 1 tbsp Olive Oil for the Dressing; 1 tbsp Honey

with Rocket, Cucumber, Tomato and Greek Style Cheese

Get 50% off 1st box + free dessert for life!

With sun-soaked Greek inspired flavours, this Sun-Dried Tomato Salmon and Greek Style Pasta Salad is full of flavour. The combination of sun-dried tomato paste, crumbly white cheese and oregano are classic Greek whilst cucumber, tomato and onion make a brilliantly fresh salad.

Tags:

Calorie Smart

•Pescatarian

•High Protein

Allergens:

Cereals containing gluten

•Wheat

•Fish

•Sulphites

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 35 minutes

DifficultyEasy

Ingredients

serving amount

90 grams

Ditali Pasta

(Contains: Cereals containing gluten, Wheat May contain traces of: Soya, Milk)

200 grams

Salmon Fillets

(Contains: Fish)

2 unit(s)

Garlic Clove**

1 unit(s)

Red Onion

1 unit(s)

Baby Cucumber

2 unit(s)

Medium Tomato

24 milliliter(s)

Balsamic Vinegar

(Contains: Sulphites)

1 sachet(s)

Dried Oregano

25 grams

Sun-Dried Tomato Paste

20 grams

Wild Rocket

50 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

1 tsp

Sugar for the Onions

1 tbsp

Olive Oil for the Dressing

1 tbsp

Honey

Nutritional information

Energy (kJ)2649 kJ

Energy (kcal)633 kcal

Fat28.2 g

of which saturates7.6 g

Carbohydrate57.6 g

of which sugars19.7 g

Dietary Fibre5.8 g

Protein33.5 g

Cholesterol80 mg

Salt1.2 g

Potassium173.3 mg

Calcium44.4 mg

Iron1.3 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Colander

•Large Saucepan

•Baking Tray

•Aluminum Foil

•Baking Paper

•Pan

•Bowl

•Kitchen Shears

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water to the boil with 1/2 tsp salt.

When boiling, add the ditali and bring back to the boil. Cook until tender, 10 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together. Set aside to cool.

Meanwhile, lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.

Once browned, bake the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

While the salmon bake, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel on the salmon tray until soft, 10-12 mins.

Meanwhile, halve, peel and thinly slice the red onion.

When the salmon is baking, put the frying pan on medium heat with a drizzle of oil.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Add the sugar for the onion (see pantry for amount) and cook until caramelised, 1-2 mins more.

Meanwhile, trim the cucumber, then halve lengthways. Cut into roughly 2cm chunks. Cut the tomatoes into 2cm chunks.

In a large bowl, combine the balsamic vinegar, dried oregano and the oil for the dressing (see pantry for amount). Season with salt and pepper.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Stir it into the dressing.

When the salmon is cooked, remove from your oven, spoon over the sun-dried tomato paste and drizzle over the honey (see pantry for amount). Turn to coat, carefully cover with foil to keep warm.

When everything's ready, add the cucumber, tomato, caramelised onion, cooked pasta and rocket to the salad dressing and toss together. Crumble in half the Greek style salad cheese.