Smoked salmon and crunchy crouton salad

Prep and Cook

Prep 20 minutes, cook 20 minutes

Servings

Serves 4

Ingredients

• 4 slices Abbott’s Bakery^® Rye Sourdough
• 200g baby Roma tomatoes, halved
• olive oil cooking spray
• 200g smoked salmon, torn into pieces
• 1 small red onion, thinly sliced
• 1 large Lebanese cucumber, diced
• 1 red capsicum, thinly sliced
• 120g bag baby rocket leaves
• ¼ cup extra virgin olive oil
• 2 tbs apple cider vinegar
• 1 tsp horseradish cream
• 1 tsp honey
• ½ pomegranate, seeds removed

Method

1. Preheat oven to 200C. Line a baking tray with baking paper. Tear bread into pieces and place onto 1 end of baking tray. Place tomatoes onto opposite end. Spray with olive oil and roast for 15-20 minutes or until bread is golden and crisp and tomatoes softened.
2. Place salmon, onion, cucumber, capsicum and rocket into a large bowl. Toss until well combined. Transfer to a serving platter. Whisk oil, vinegar, horseradish cream and honey in a jug. Add to salad just before serving. Top with croutons and seeds and serve.