Arbroath Smokie, Spinach, Sweet Potato and Baby Leek Salad with Lemon Dressing

A warm salad featuring caramelised sweet potatoes, tender baby leeks, and flaked Arbroath smokie with a zesty lemon dressing.

Healthy Seafood Gluten Free Salad Smoked Fish

Estimated Nutrition

Calories

985.4

kcal / serving

985.4 kcal total

Carbs

35.6g

per serving

35.6 g total

Fat

84.2g

per serving

84.2 g total

Protein

24.8g

per serving

24.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Caster Sugar

CondimentsSauces

tsp

Dijon Mustard

Dairy

Butter

Fruits

piece

Orange

Juice only

Lemon Juice

0.5

piece

Lemon

Zest only

NutsSeeds

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

handful

Chervil

For garnish

OilsFats

Olive Oil

For the salad

Olive Oil

For the dressing

Seafood

Arbroath Smokie

Flaked smoked haddock

Vegetables

piece

Carrot

Chantenay or other variety, scrubbed

100

Spinach

Leaves

piece

Leek

Baby leeks, trimmed but left whole

0.25

piece

Sweet Potato

Cut into thin slices on a mandoline

Method

Boil the carrots for 5 to 7 minutes until tender and drain.

Stir fry the spinach in 15ml of oil for 1 to 2 minutes until wilted and season.

Fry the leeks in butter for 6 to 8 minutes until tender and set aside.

Caramelise the sweet potato slices with sugar and orange juice in oil for 5 minutes.

Whisk the olive oil, lemon juice, mustard, and zest together to make the dressing.

Layer the vegetables, top with fish flakes, drizzle with dressing, and garnish with chervil.