Salmon & Mozzarella Sweet Potato Salad
From our team “Where ocean meets the land”, the winners of our last Corporate Workshop Challenge.
200g smoked salmon
80g mozzarella cheese
2 tbsp. sunflower seeds
4 cups baby spinach
1-2x medium zucchini
150g sliced mushrooms
250g sweet potato spaghetti spirals
200g (1/2 can) chickpeas (salt-reduced canned, drained and rinsed)
2 tbsp. Extra virgin olive oil
Putting it together
Drain and rinse chickpeas, then bake on low-medium for 5-10 minutes until lightly browned and crispy
In the meantime, add fresh baby spinach into a salad serve bowl
In a medium-hot pan, add a drizzle of olive oil & toss sweet potato for 2-5 minutes & add into the salad bowl
Slice mushrooms and zucchini and grill in a medium-hot pan for 3-5 minutes. Add to salad once cooked.
Sprinkle sunflower seeds onto a baking tray and bake on low for 5 minutes until lightly browned
Add smoked salmon into the spinach and veggie salad mix, then the mozzarella balls (either whole or sliced)
Add the roasted sunflower seeds (save some for garnish) and mix the salad through with a drizzle of olive oil and cracked pepper for taste and enjoy!