Smoked Salmon & Roast Vegetable Salad |
|
 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
This dish can also be made with salmon gravalax. Ingredients:
200 g smoked salmon |
2 tablespoons olive oil |
500 g pumpkin, chopped |
2 red capsicums, chopped |
1 red onion, cut into quarters |
2 fennel bulbs, cut into 1/8 |
1 bunch asparagus |
1 cup risoni, cooked |
1/4 cup pine nuts, toasted |
1/4 cup fresh herb, chopped |
130 g baby spinach |
1/3 cup vinaigrette |
Directions:
1. Preheat oven to 180°C.
2. Place oil to baking dish add chopped pumpkin, red peppers, red onion and fennel and season with salt and pepper. Roast for 25 minutes Add asparagus and roast a further 10 minutes Remove from oven.
3. Add cooked risoni, herbs and pinenuts. Cool.
4. Place spinach on platter, top with roasted vegetables and salmon. Drizzle with vinaigrette and serve.
|
|