Hot smoked salmon and beetroot salad

Name: Hot smoked salmon and candy striped beetroot salad with a berry and maple dressing
Yield: 4
Ingredients: Fresh blackberries; Micro crimson leaves; Hot smoked Norwegian salmon; broccoli, rinsed, cut into small florets and blanched; Fresh blackberries; Candy striped beetroot, scrubbed and thinly sliced; spring onions, finely sliced; Mediterranean cucumber, halved and sliced diagonally; chicory, leaves separated; fresh rocket leaves; sea salt and freshly ground pepper, to taste; olive oil, to drizzle; maple syrup; red wine vinegar

Serves:

4

Ingredients

50 g Fresh blackberries
1 cup Micro crimson leaves
300 g Hot smoked Norwegian salmon
1/2 head broccoli, rinsed, cut into small florets and blanched
50 g Fresh blackberries
2 bulbs Candy striped beetroot, scrubbed and thinly sliced
5 spring onions, finely sliced
1 Mediterranean cucumber, halved and sliced diagonally
1 head chicory, leaves separated
120 g fresh rocket leaves
sea salt and freshly ground pepper, to taste
3 Tbsp olive oil, to drizzle
7 tbsp maple syrup
1/3 cup red wine vinegar

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Cooking Instructions

To make the salad dressing, crush the blackberries in a bowl with a fork and add the red wine vinegar, maple syrup and olive oil. Season, mix well and set aside.
For the salad, arrange the rocket leaves, chicory, cucumber, spring onion, sliced beetroot and blanched romanesco broccoli florets on a large plate or platter.
Place the salmon, whole or flaked, over the salad, together with the micro leaves and blackberries.
Serve the salad with the dressing drizzled over it or on the side.

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