There are so many hero ingredients in this salad, it’s hard to pick one. Honey-roasted salmon; frozen Chantenay carrots; pre-prepared butternut and the wholegrain and edamame mix all play their part to make this a time-saving showstopper. There’s barely any work for a huge pay-off. To keep it vegetarian replace the salmon with crumbled feta. It’s substantial enough to work as a meal on its own and also looks pretty served on a layer of rocket scattered over a serving platter and then garnished with the nuts and cranberries.
Serves: 4 – 6
Prep: 15 mins
Cook: 40 mins
Ingredients:
500g M&S sliced butternut squash
500g M&S frozen Chantenay carrots
1 - 2tbsp rose harissa paste
2 tbsp M&S Mexican Wildflower honey
1 tbsp extra virgin olive oil
Sea salt
2 pouches (290g each) M&S wholegrain and edamame
6 spring onions, sliced
1 x tin chickpeas, rinsed and drained
2 packs (160g each) M&S honey roast hot smoked salmon fillets
1 lemon, zest and juice
50g M&S Collection caramelised and toasted nut selection
50g dried cranberries
1 pack of M&S rocket (optional)
To garnish:
Roughly chopped coriander
Method:
- Preheat oven to 180°C and line an oven tray with baking parchment.
- Cut the butternut slices into 2-3cm cubes and tip into a large bowl with the frozen carrots.
- Stir together the harissa, honey and olive oil with ½ tsp salt. Pour over the butternut and carrots. Mix well with your hands to coat then tip on to the baking parchment-lined baking sheet.
- While the butternut and carrots are roasting, slice the spring onions and tip them into a large bowl.
- Roast the vegetables for 35-40 minutes until soft and caramelised then leave to cool slightly.
- Tip the contents of the grain pouches into the bowl with the spring onions.
- Add the cooled vegetables, the chickpeas and lemon zest, and flake the salmon on top.
- Add the lemon juice.
- Set aside some of the nuts and cranberries and add the rest to the bowl.
- Add a large pinch of sea salt and a few grinds of pepper and mix gently with your hands to combine everything. Taste and season if necessary.
- Scatter with the reserved nuts, cranberries and coriander before serving.
Instagram: @victoriaprever
