Lunch Calorie-Conscious Wasabi Salmon Salad

Nutrition per serve

Ingredients

• 60g burghul
• 1pcs Lebanese cucumber
• 1pcs spring onion
• 1pcs carrot
• 50g baby spinach leaves
• 40g Japanese dressing
• 5g wasabi
• 100g smoked salmon slices
• 100ml boiling water
• 3ml extra virgin olive oil

Method

1. Step 1 — Prep burghul
   Put the burghul in a heatproof bowl, pour in 100ml boiling water, add ½ tsp extra virgin olive oil, season with salt and pepper and stir to combine. Stand, covered with a plate, for 10 mins or until the water is absorbed.
2. Step 2 — Prep ingredients
   Meanwhile, halve the cucumber widthwise, then cut into batons. Thinly slice the spring onion. Coarsely grate the carrot.
3. Step 3 — Toss salad
   Put the cucumber, carrot and spinach in a large bowl and toss to combine.
4. Step 4 — Make dressing
   Combine the Japanese dressing, wasabi (wasabi is spicy, so reduce the amount or omit it, if preferred, and serve it at the table for those who like it) and 1 tsp water in a bowl. Taste, then season with salt and pepper.
5. Step 5 — Dress salad
   Add half the dressing to the salad and toss to coat.
6. Step 6 — Get ready to serve
   Separate the smoked salmon slices, then coarsely tear into pieces. Divide the burghul, salad and smoked salmon among bowls, then scatter with the spring onion. Drizzle with the remaining dressing to serve.

Allergens

Gluten, Wheat, Sesame, Soy, Fish