About the Recipe
A colourful, nutritious and versatile salad with salmon as protein.
Ingredients
700g peeled seeded pumpkin, cut into 2cm pieces
2 tsp olive oil
1 tsp caraway seeds
2 tbsp pepitas (pumpkin seeds)
2 tbsp walnuts
250g beetroot, halved or cut into wedges if large
280g pkt Coles Brand Australian baby spinach
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon honey
150g Castello blue cheese, torn
1 tablespoon natural yoghurt
5g kofta seasoning
2 pieces of wild caught salmon
Preparation
1. Preheat oven to 200C. Line a baking tray with baking paper. Scatter the pumpkin and beetroot over the tray. Drizzle with oil and sprinkle with caraway seeds. Season. Roast, tossing occasionally, for 20 mins or until the pumpkin is light golden and tender. Sprinkle the walnuts and pepitas over the tray around the pumpkin. Bake for a further 2 mins or until toasted. Set aside to cool slightly.
2. Mix balsamic, olive oil and honey (dressing) together.
3. Combine seasoning (e.g. 5g kofta seasoning and 1tbs natural yoghurt) and two tsp olive oil in a shallow dish. Add chicken to the marinade and season with salt and pepper.
4. Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook salmon, skin side down first for three minutes, turn over and cook for another three minutes. Remove from the pan. Flake with a fork.
5. Place the pumpkin, beetroot and spinach in a large bowl. Drizzle with dressing and toss to combine. Place in a serving bowl with flaked salmon on top. Sprinkle with blue cheese, walnuts and pepitas.