Maple Glazed Butternut Salad featuring Hot Smoked Salmon Portion
Ingredients
- 180g Aoraki Hot Smoked Salmon Portion
- 200g butternut squash cut into pieces
- 20g rocket
- 10 cherry tomatoes cut in half
- 50g goat feta cheese
- 1/4 cup hazelnuts toasted and crushed
- 1 Tbsp maple syrup
- 2 tsp lemon juice
- Salt and pepper
Method
- Preheat oven to 200°C.
- Brush butternut pieces with 3/4 of the maple syrup and roast in oven until just cooked.
- Combine the remainder of the syrup with the lemon juice to make a dressing.
- Combine all the ingredients, add the dressing and season with salt and pepper.
