200g Regal Sundried Tomato & Basil Wood Roasted Salmon
1 x zucchini, cut into ribbons, julienned or made into zoodles with a zoodle maker
½ lemon, juice of
1 tablespoon olive oil
50g feta cheese
¼ cup green pesto (basil, spinach or kale base)
1/2 ripe avocado, peeled
To garnish, fresh basil leaves
Remove the Regal Sundried Tomato and Basil Wood Roasted Salmon from the fridge and allow to rest at room temperature for 5 minutes. Use a fork to flake the salmon and remove the skin.
Cover zucchini zoodles in boiling water and blanch for 3 minutes to soften. Drain zoodles and dress in olive oil and lemon juice.
Dice avocado into cubes, then roughly mash in a bowl. Add the green pesto to the avocado and mix well. Season to taste with salt and freshly ground black pepper.
Dress the zoodles in the pesto-avocado. Arrange the zoodles on two serving plates. Add the flaked salmon and crumbled feta cheese on top. Garnish with basil and additional lemon juice to taste.
We've noticed you're in North America
Would you like to visit our North America site?