Cook: 40 minutes

Serves: 4-6

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.
Method:

Topics:

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

Honey harissa roasted root vegetables, honey roasted salmon and grain salad

Topics:

Ingredients