Relax and enjoy this delicious Christmas salmon platter to share with family and friends.
Ingredients
- 400g tomato medley mix
- 2 bunches asparagus, cut into thirds
- 1 tablespoon olive oil
- Olive oil cooking spray
- 180g haloumi, cut into 1cm thick slices
- 150g baby spinach
- 1 avocado, thinly sliced
- 200g smoked salmon (8 slices)
- 1 tablespoon drained baby capers
Sour cream dressing
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 1 1/2 tablespoons finely chopped dill
- 1 1/2 tablespoons finely chopped chives
- Pinch of caster sugar
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Place tomatoes, asparagus and oil in a bowl. Season with salt and pepper. Toss to combine. Place on prepared tray. Roast for 12 to 15 minutes or until vegetables are just tender. Set aside.
- Step 2Spray a non-stick frying pan with oil. Heat over medium-high heat. Cook haloumi for 2 minutes each side or until deep golden. Transfer to a plate. Set aside.
- Step 3Arrange spinach leaves over a large platter. Top with avocado, haloumi and tomato and asparagus mixture and salmon slices. Sprinkle with capers.
- Step 4Make Sour cream dressing Place sour cream, lemon juice, dill, chives, sugar and 1 tablespoon cold water in a small bowl. Season with salt and pepper. Whisk until combined. Serve dressing with platter.
Nutrition
950 kj
Energy
17.4g
Fat Total
6.6g
Saturated Fat
2.4g
Fibre
13.6g
Protein
34mg
Cholesterol
1135mg
Sodium
3g
Carbs (total)
All nutrition values are per serve
Notes
Super server: Use 2 x 250g punnets grape tomatoes, instead of tomato medley and save about $2.98.
- Author: Katrina Woodman
- Image credit: Andrew Young
- Publication: Super Food Ideas
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