Hot Smoked Salmon & Roasted Cauliflower Salad

A fresh, flavour-packed salad made for long lunches and easy dinners. Hot smoked salmon, golden roasted cauliflower and fennel come together with crunchy candied hazelnuts, finished with a generous drizzle of our zesty Lemon Lime Dressing.

Fresh, vibrant and very delicious.

Recipe In Collaboration With Issy, Olive & Spice.

Ingredients

1 fillet hot smoked salmon (150g)
100g rocket
1 head cauliflower
1 head fennel
4 cloves garlic
2 tbsp olive oil
Pinch of flaky salt
1/4 cup hazelnuts
2 tbsp maple syrup
180ml Rich Glen Lemon Lime Dressing (about half a bottle, or to taste)

Directions

Preheat the oven to 200°C fan-forced. Chop the cauliflower into medium florets and slice the fennel. Place both on a lined baking tray with the garlic cloves, olive oil and a pinch of salt. Roast for 30-40 minutes, until golden with some crispy bits, then allow to cool for 30 minutes before adding to the salad.
Meanwhile, toast the hazelnuts in a small pan over medium heat for 1-2 minutes. Stir in the maple syrup and cook until sticky and the liquid has evaporated. Tip the hazelnuts onto a lined tray and chill in the fridge for 20 minutes, then chop roughly.
Assemble the salad with the rocket, roasted vegetables, torn hot smoked salmon and candied hazelnuts. Finish with the lemon lime dressing to taste.

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