Tenderstem, smoked salmon and seed salad recipe

  • Serves 4
  • 5mins to prepare and 5mins to cook
  • 260 calories / serving
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Tenderstem, Smoked Salmon and Toasted Seed Salad HERO

Make the dressing by whisking together the rapeseed oil and lemon juice to taste. Season with freshly ground black pepper and sea salt. Set aside.

Steam or boil the broccoli for 3 to 4 minutes until just tender but with a little bite.

While the broccoli is cooking, toast the seeds by tipping them into a small frying pan. Add the soy sauce and cook over a medium heat, tossing regularly to coat all over, for about 3 minutes until the seeds are crisp and golden. Take care not to burn them or they will taste bitter.

Arrange the cooked broccoli on a plate, top with the smoked salmon slices. Drizzle over the dressing and sprinkle over the toasted seeds and chives. Serve immediately.

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  • Ingredients

  • 200g Tenderstem, stems cut in half
  • 80g mixed seeds (e.g. sunflower, pumpkin, sesame)
  • 1tbsp dark soy sauce
  • 200g Scottish smoked salmon
  • small bunch fresh chives, snipped
  • For lemon dressing

  • 2tbsp cold pressed rapeseed oil
  • juice ½-1 lemon, to taste
  • sea salt, to taste
  • black pepper, to taste
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  • Energy 1082kj 260kcal 13%
  • Fat 18.3g 26%
  • Saturates 2.3g 12%
  • Sugars 1.5g 2%
  • Salt 3g 50%

of the reference intake
Carbohydrate 3.1g Protein 19.9g Fibre 3.4g

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