Salmon & Mozzarella Sweet Potato Salad

From our team “Where ocean meets the land”, the winners of our last Corporate Workshop Challenge.

Serves 4  

Chosen Ingredients

• 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

1. Drain and rinse chickpeas, then bake on low-medium for 5-10 minutes until lightly browned and crispy

2. In the meantime, add fresh baby spinach into a salad serve bowl 

3.  In a medium-hot pan, add a drizzle of olive oil & toss sweet potato for 2-5 minutes & add into the salad bowl

4. Slice mushrooms and zucchini and grill in a medium-hot pan for 3-5 minutes. Add to salad once cooked.

5. Sprinkle sunflower seeds onto a baking tray and bake on low for 5 minutes until lightly browned

6. Add smoked salmon into the spinach and veggie salad mix, then the mozzarella balls (either whole or sliced)

7. 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!

The name & creation of this recipe was inspired by the winning team at Workday who took part in one of our fun and interactive cooking classes – creating lunch salads that are nutritious & delicious, keeping energy high until the afternoon!