Name: Gravadlax & vegetable salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 large zucchini (courgette); Grated zest & juice of half a lemon; 1 Tbsp olive oil; 100g green peas; 2 cooked or roasted beets; 2 little gem or small romaine lettuces; 150g ready-made Gravadlax with mustard sauce

Gravadlax & vegetable salad

5 May 2015

by Dinna

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Background

This is lovely salad for parties and special occasions - you can serve it as a starter at a dinner party, as the main for a special lunch or as part of a buffet at parties and festivities.

Ingredients

1 large zucchini (courgette)
Grated zest & juice of half a lemon
1 Tbsp olive oil
100g green peas
2 cooked or roasted beets
2 little gem or small romaine lettuces
150g ready-made Gravadlax with mustard sauce

Instructions

Separate the lettuce leaves; rinse and wipe them dry with a clean tea towel. Chill in the refrigerator to keep them fresh and crispy.
Make the dressing: mix the lemon zest &juice with the mustard that was given with the gravadlax. Add a spoonful of olive oil, or until you get a thick dressing. Taste it, and adjust the seasoning to your liking - it might need a pinch of sugar or salt& pepper. Set aside.
Blanch the peas for 2 minutes in boiling water or steam above boiling water. Rinse under cold water, drain and set aside.
Slice the beetroot into thin wedges. Set aside.
Slice the zucchini with a potato peeler into long ribbons. Brush the strips with oil then griddle or barbecue them in batches on each side for a minute or two until lightly charred. When finished, toss them with the peas and half of the dressing.
Arrange the lettuce leaves on a serving dish. Add the vegetables. Slice the salmon and scatter on top of the salad. Drizzle with the dressing and serve.