Sweet and juicy pluots are great paired with smoked fish like salmon. Brighten your plate with this impressive salad that has bold flavours
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 5 minutes |
| Serves | 4 |
| Cuisine | South African |
| Diet | High-protein |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 750 |
| Fat | 112g |
| Saturates | 18g |
| Protein | 65g |
| Carbs | 77g |
| Sugars | 17g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDF1
To prepare the herb dressing, peel and finely grate the garlic.
2
Whisk together the garlic, olive oil, mixed herbs, lemon juice, honey and 1 tsp salt. Set aside.
3
Halve and stone the pluots.
4
Toast the sourdough slices.
5
Toast the pumpkin seeds.
6
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.
7
Serve with the toasted sourdough on the side.
