Smoked salmon & chickpea salad with soft eggs

Cooking Fish Smoked salmon & chickpea salad with soft eggs

Shake up your weeknight meal routine with this cafe-style smoked salmon salad!

Lables: Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Cook eggs in a saucepan of boiling salted water for 5 minutes for soft-boiled (7 minutes for hard-boiled). Drain and refresh in iced water. Drain again. Peel eggs while still warm and set aside.
  2. Meanwhile, to make dressing, whisk all ingredients in a small bowl until combined, then season with salt and pepper. Makes 125ml (1/2 cup).
  3. Place onions, chickpeas, cucumbers, radishes, spinach and salmon in a large bowl with half of the dressing. Season, then toss gently to combine.
  4. Divide salad among plates. Tear eggs in half widthwise and place on salad. Drizzle with remaining dressing to serve.

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4 eggs
1 small red onion, cut into thin wedges
400g can chickpeas, rinsed, drained
2 Lebanese cucumbers, halved lengthwise, seeded, thinly sliced
1 bunch red radishes, trimmed, cut into wedges
100g baby spinach
2 x 175g packets hot-smoked salmon, skinned, flaked
2 tbsp lemon juice
2 tbsp finely chopped tarragon
1 tsp ground cumin
1 tsp brown sugar
60ml olive oil

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Fish
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