Name: Hot-smoked salmon and egg salad
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 1
Ingredients: 80 gram pumpkin, chopped coarsely; olive-oil cooking spray; 1 egg (59g); 30 gram mesclun; 1/4 small red onion (25g), sliced thinly; 1 baby beetroot (beet) (25g), peeled, sliced thinly; 1 tablespoon lemon juice; 50 gram hot smoked salmon, flaked; 2 teaspoon pepitas

Hot-smoked salmon and egg salad

Looking for a light yet satisfying lunch? This fresh and tasty hot-smoked salmon and egg salad is healthy, filling and makes a great portable lunch option. Suitable for the 2-Day Fast Diet.

Serves 1

Prep

Cook

30M

Total

35M

Ingredients

80 gram pumpkin, chopped coarsely

olive-oil cooking spray

1 egg (59g)

30 gram mesclun

1/4 small red onion (25g), sliced thinly

1 baby beetroot (beet) (25g), peeled, sliced thinly

1 tablespoon lemon juice

50 gram hot smoked salmon, flaked

2 teaspoon pepitas

Method

1.Preheat oven to 220°C.

2.Place pumpkin on a baking-paper-lined tray; spray pumpkin with oil. Bake for 25 minutes or until golden and tender. Cool slightly.

3.Meanwhile, place egg in a small saucepan of cold water; bring to the boil, boil for 2 minutes. Remove egg from the water with a slotted spoon; when cool enough to handle, shell egg. Cut egg in half.

4.Combine mesclun, onion, beetroot and juice in a small bowl. Serve salad topped with pumpkin, salmon and egg; sprinkle with pepitas, season to taste.

This recipe makes a great portable lunch; to keep the salad crisp, toss the lemon juice through the salad at lunch time. You could serve the salad with a poached egg, if you like. Use a mandoline or V-slicer to slice the beetroot very thinly.
Note

Women's Weekly Food