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.
Victoria Prever
Victoria Prever is the food editor at The Jewish Chronicle, having left a legal career to train as a professional chef at Leith's School of Food and Wine. She's also a freelance food writer, cookery teacher and food consultant.
https://www.thejc.com/lets-eat
40MIN
Total time
Ingredients
Servings
4
500 g
M&S sliced butternut squash
500 g
M&S frozen British chantenay carrots
1 tbsp
M&S rose harissa paste
2 tbsp
M&S wildflower honey
1 tbsp
M&S extra virgin olive oil
1 pack
(60 g)
(60 g)
rocket
2 pouches
(290 g)
(290 g)
M&S wholegrain and edamame
6
M&S spring onions, sliced
1 tin
chickpeas, rinsed, drained
2 packs
(320 g)
(320 g)
M&S honey roast hot smoked salmon fillets
1
M&S Remarksable Value lemon, zested, juiced
50 g
M&S Collection caramelised and toasted nut selection
50 g
dried cranberries
To garnish
as needed
coriander, roughly chopped
Nutrition per serving
Calories
1052kcal
Fat
28.4 g
Saturates
2.9 g
Sugars
28.0 g
Salt
2767.0 mg
