Salmon Salad on bedded beetroot and rocket leaves with croutons
ZOLANI
Salmon Salad on bedded beetroot and rocket leaves with croutons
INGREDIENTS
- 1 Large packet of rocket leaves
- 2 large uncooked beetroot
- 1 large tray of smoked salmon
- 1 loaf of white bread
- 500g honey
- 3 lemons
- 1 teaspoon of garlic
- 250ml dijon mustard
- 1 small container of fresh thyme
- 1/3 cup canola oil
- 50g course black pepper
- 1 small tub of parmesan cheese
METHOD
- In a pot bring beetroot to boil until it’s cooked through.
- Drain access water from beetroot, let it cool off and peel off skin, now cut beetroot to thinly slices or chunks, place into containers for later use.
- Cut bread into square shapes evenly.
- In a bowl, mix oil, ground pepper, parmesan and finely chopped thyme, mix well and pour over your bread
- On an oven bake tray, place baking sheet and season bread, bake at 180 until bread is golden brown. Remove from the oven and let the croutons cool off and use them later.
- In a jar, add honey, lemon freshly squeezed, teaspoon of mustard seeds and oil, shake well for salad dressing later on.
- In separate bowls, place your beetroot, layered by rocket leaves, add beetroot again, rocket leaves, croutons.
- Add salmon around in each bowl, garnish with fresh micro herbs, drizzle salad dressing and serve.