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£1.19/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat ½ tbsp oil in a large frying pan over a medium-low heat, then add the shallots with a pinch of salt and fry for 10 minutes until soft; set aside. Meanwhile, heat the couscous mix according to pack instructions, then allow to cool for a few minutes.
In a large bowl, use a fork to whisk together the remaining 1 tbsp oil, the yuzu juice, honey and 1 tbsp water until combined; season. Tear the salmon into bitesized pieces. Tip the cooked shallots, couscous mix, chicory, salmon and most of the dill into the bowl with the dressing and toss together. Divide between 2 bowls or plates; scatter over the remaining dill and a little freshly ground black pepper.
No.1 Astrolabe Awatere Sauvignon Blanc, New Zealand has flavours of herbs and lemons, ideal with the salad.
Typical values per serving when made using specific products in recipe
Energy | 1,988kJ/ 476kcals |
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Fat | 24g |
Saturated Fat | 3.6g |
Carbohydrates | 41g |
Sugars | 10g |
Fibre | 9.2g |
Protein | 20g |
Salt | 1.2g |
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