Ingredients
- Cracked freekeh 340g
- Lemon 1
- Horseradish sauce 2 tbsp
- Full-cream yoghurt 250ml
- Baby cucumbers 4
- SpinneysFOOD Hot Smoked Salmon Flakes 400g
- SpinneysFOOD Fresh Mint A handful
- SpinneysFOOD Baby Spinach 100g
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
Nutrition (Per serving)
- Calories 648
- Fat 25g
- Saturates 5.2g
- Protein 44.4g
- Carbs 70.4g
- Sugars 11.1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Hot smoked salmon with freekeh, fennel and mint
Middle Eastern 15 Mins Prep · 30 Mins Cook
- Preheat the oven to 180°C, gas mark 4.
- Place the freekeh in a rimmed baking sheet and place in the oven to lightly toast, approx. 5-10 minutes.
- Bring a large pot of salted water to a boil and add in the freekeh, cook until tender – approx. 20 minutes. Drain and spread on a clean baking tray to cool.
- Juice the lemon.
- To make the dressing, combine the ingredients and set aside.
- Finely slice the cucumbers, pick the mint leaves and roughly chop the baby spinach.
- Spread the yoghurt dressing on a large serving dish, top with the freekeh, hot smoked salmon flakes, sliced cucumbers, herbs, baby spinach and a drizzle of olive oil.
- Serve immediately.