Source: www.foodtolove.com.au Recipe by The Australian Women’s Weekly
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.
80g pumpkin, chopped coarsely (Mooreville Gardens, Old School Farm, Seven Springs Farm)
Olive-oil cooking spray (or olive oil from Coronea Grove Olives, Mt Direction Olives)
1 egg (Mooreville Gardens, Mt Roland Free Range Eggs)
30g mesclun (salad greens) (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies)
¼ small red onion (25g), sliced thinly (Laos Fresh Farm, Old School Farm, Steve’s Vegies)
1 baby beetroot (beet) (25g), peeled, sliced thinly (Mooreville Gardens, Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies)
1 tablespoon lemon juice (Old School Farm)
50g hot smoked salmon, flaked (41 Degrees South Tasmania)
2 teaspoons pepitas
Preheat oven to 220°C.
Place pumpkin on a baking-paper-lined tray; spray pumpkin with oil. Bake for 25 minutes or until golden and tender. Cool slightly.
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.
Combine mesclun, onion, beetroot and juice in a small bowl. Serve salad topped with pumpkin, salmon and egg; sprinkle with pepitas, season to taste.