المكونات
- Cracked freekeh 340g
- Lemon 1
- Horseradish sauce 2 tbsp
- Full-cream yoghurt 250ml
- Baby cucumbers 4
- SpinneysFOOD Hot Smoked Salmon Flakes 400g
- SpinneysFOOD Fresh Mint A handful
- SpinneysFOOD Baby Spinach 100g
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
Nutrition (Per serving)
- سعرات حرارية 648
- دهون 25g
- المشبعة 5.2g
- بروتين 44.4g
- الكربوهيدرات 70.4g
- السكريات 11.1g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
رقائق السلمون المدخّن على الساخن مع الفريكه والشمر والنعناع
Middle Eastern 15 Mins Prep · 30 Mins Cook
- Preheat the oven to 180°C, gas mark 4.
- Place the freekeh in a rimmed baking sheet and place in the oven to lightly toast, approx. 5-10 minutes.
- Bring a large pot of salted water to a boil and add in the freekeh, cook until tender – approx. 20 minutes. Drain and spread on a clean baking tray to cool.
- Juice the lemon.
- To make the dressing, combine the ingredients and set aside.
- Finely slice the cucumbers, pick the mint leaves and roughly chop the baby spinach.
- Spread the yoghurt dressing on a large serving dish, top with the freekeh, hot smoked salmon flakes, sliced cucumbers, herbs, baby spinach and a drizzle of olive oil.
- Serve immediately.