Cashback
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£6.07 Per Person
serves 2 prep 10 mins Chilli salmon bistro salad INGREDIENTS
This is a salad recipe you'll return to repeatedly. It's substantial, filling, super-tasty and easy on the budget. Look at the fish chunks.
HOW TO Divide the bistro salad between two deep-serving dishes. Halve the tomatoes and add them to the bowls. Then, add the beetroot. Use a fork to hold the beetroot while cutting it into quarters (this stops you getting stained fingers) then add to the bowls. Remove the skin from the salmon and break each piece over the bowls. Next, slice the sun-dried tomatoes into strips. The oil makes a great dressing. Add the sun-dried tomatoes to the bowls, season, and drizzle with olive oil.
150g bistro salad bag 330g cherry tomatoes 200g sweet chilli beetroot 180g sweet chilli salmon 140g marinated sundried tomatoes Salt & pepper 1 tbsp extra virgin olive oil STORE CUPBOARD Rock salt and black pepper
TOTAL £12.14
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