Smoked Salmon Panzanella-Style Salad
with Balsamic Red Pesto Dressing & Parmesan- Peanuts
- Wheat
- Gluten
- Soy
- Milk
- Almond
- Fish
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
- Eggs
- Sulphites
- Lupin
Bring a light and zingy dish packed with personality to the table! Strips of silky salmon combine perfectly with the tangy dressing, rich pesto and crunchy ciabatta chunks of this refreshing salad. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Almond, Hazelnut, Milk, Sesame, Soy, Eggs, Sulphites, Lupin.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1
Zucchini
1 packet
Parsley
1
Tomato
1 packet
Red Pesto
(Contains: Milk, Almond; May be present: Cashew, Macadamia, Walnut, Eggs.)
1 packet
Balsamic Vinaigrette Dressing
100 g
Cold-Smoked Salmon
(Contains: Fish;)
1
Lemon
1 packet
Mixed Salad Leaves
Cooking Steps
• Slice zucchini into half-moons. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook zucchini, tossing, until tender, 4-5 minutes. • Transfer to a large bowl and set aside.
• Meanwhile, cut tomato into wedges. • Cut lemon into wedges. • Cut or tear bake-at-home ciabatta into bite-sized chunks.
• Return frying pan to medium-high heat with a generous drizzle of olive oil. • Cook ciabatta until golden and slightly crispy, 5-6 minutes. • Transfer croutons to bowl with the zucchini and add tomato, mixed salad leaves, Parmesan cheese, red pesto and balsamic vinaigrette dressing. • Toss to coat and season to taste.
• Divide salad between plates and tear over cold-smoked salmon and parsley. • Sprinkle over crushed peanuts. Serve with lemon wedges. Enjoy!
