Ingredients
- 150g portion of grilled or hot-smoked salmon, shredded
- 100g mixed salad greens
- 10 cherry tomatoes
- 6 canned baby beets, cut into quarters
- 2 red radishes, slices thinly
- 3 tbsp French dressing
Salmon, radish and roasted tomato salad
By far, this is one of the easiest and most delicious salads you can prepare from leftover grilled salmon, or using those hot-smoked salmon packs widely available from delis and supermarket chillers. I had omitted grilled asparagus from the original salad here, but if you’d like, you could grill a few spears with the tomatoes as well to add more substance and flavour to this dish.
Method
To roast the tomatoes: place tomatoes on a small roasting tray and pop under a grill, turn it on to 160C. Leave for 5-10 minutes while you make the rest of the salad.
To make the salad: place salad greens into a large serving bowl. Scatter beetroot quarters, salmon pieces and sliced radish around the greens. Remove tomatoes from under the grill and add them to the salad. Dress with a drizzle of Fresh salad dressing.
Submitted byMartyna Candrick
Tips and Tricks
Store tomatoes at room temperature and out of direct sunlight. Shift them to the fridge when they’re at risk of becoming over-ripe to slow the ripening process.
Radish can be stored in your vegie crisper for 3-4 days. Cut off the green stems before storing, as these will draw out moisture from the radish. When selecting, look for firmness in the flesh, as softness outside is likely to equal sponginess inside.
Beetroot leaves needn’t be thrown out – they are edible and make a delicious addition to salads and other recipes. They may be eaten either raw or cooked.
