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Smoked salmon & oatmeal salad
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2 medium essential Waitrose Free Range Eggs
1 tbsp olive oil
4 salad onions, sliced
½ x 25g pack fresh chives, chopped
½ x 25g pack fresh parsley, chopped
100g pack essential Waitrose Mixed Salad
2 tbsp French dressing
150g pack Waitrose Kiln Roasted Scottish Salmon Slices
1. Cook the eggs in boiling water for 5 minutes, leave to cool in cold water, peel and set aside.
2. Meanwhile, heat the oil in a frying pan and fry the onions for 2-3 minutes, add the oatmeal and cook for a further 2-3 minutes, season and add the herbs.
3. Toss the salad with the dressing and half the oatmeal, top with the salmon (in large flakes) and sprinkle with the remaining oatmeal. Top with halved boiled eggs.
Typical values per serving:
This recipe was first published in April 2016.