Salmon, Pumpkin & Paprika Chickpea Cos Heart Medley
with Goat Cheese & Herby Yoghurt
- Eggs
- Almond
- Milk
- Fish
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
- Gluten
- Crustaceans
- Fish
- Molluscs
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. With a sweet flavour and fresh, crisp finish, this grilled cos will quickly become the best part of this salad. When paired with salmon, pumpkin and paprika chickpeas, you’ll be savouring each and every bite. Compliments to the Cos we say!
Ingredients
1
Cos Lettuce
1 packet
Chickpeas
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Flaked Almonds
(Contains: Almond, May contain traces of allergens, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut;)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Marinated Goat Cheese
(Contains: Milk;)
1 packet
Mint
1 sachet
Paprika Spice Blend
(Contains: Wheat, Gluten, Soy, May contain traces of allergens;)
1
Pumpkin
1 packet
Snacking Tomatoes
280 g
Salmon
(Contains: Fish, May contain traces of allergens, Crustaceans, Fish, Molluscs;)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
- Preheat oven to 220°C/200°C fan-forced. Cut pumpkin into 1 cm-thick wedges.
- Place pumpkin on a lined oven tray. Season with salt and drizzle with olive oil and toss to coat.
- Roast until tender, 20-25 minutes.
TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!
- Meanwhile, drain and rinse chickpeas.
- Place chickpeas on a second lined oven tray. Sprinkle with paprika seasoning, season with salt and drizzle with olive oil and toss to coat.
- Roast until golden and crisp, 20-25 minutes.
- While chickpeas are roasting, cut baby cos hearts into quarters lengthways.
- Halve snacking tomatoes.
- Pat salmon dry with paper towel and season both sides. TIP: Patting the skin dry helps it crisp up in the pan!
• In a small bowl, combine dill & parsley mayonnaise and Greek-style yoghurt.
- When chickpeas have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat.
- Cook cos wedges cut side-down for 1-2 minutes each side. Season.
- Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
- Spread herby yoghurt over the base of the serving bowls.
- Layer with cooked salmon, roasted pumpkin wedges, grilled cos wedges, snacking tomatoes and chickpeas.
- Drizzle with some vinegar, crumble over marinated goats cheese and tear over mint to serve. Enjoy!
