Sweet and juicy pluots are great paired with smoked fish like salmon. Brighten your plate with this impressive salad that has bold flavours
|Prep time||15 minutes|
|Cook time||5 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To prepare the herb dressing, peel and finely grate the garlic.
Whisk together the garlic, olive oil, mixed herbs, lemon juice, honey and 1 tsp salt. Set aside.
Halve and stone the pluots.
Toast the sourdough slices.
Toast the pumpkin seeds.
Divide the pluots between 4 plates, drizzle with dressing, add the salmon ribbons and watercress. Sprinkle the pumpkin seeds over and season with the salt and freshly ground black pepper.
Serve with the toasted sourdough on the side.