Classic Dressing

Roast vegetable and salmon bowl

A delicious way to dish out #100PercentProfitsToCharity

Ingredients

  • 3 beetroots, trimmed and cut into quarters
  • 2 cups pumpkin, peeled and cut into cubes
  • 2 salmon fillets skin off
  • 3 tbsp olive oil
  • 1 cup pearl barley cooked
  • 1/2 cup toasted walnuts
  • 1/2 cup crumbled feta
  • Paul Newman’s Own Classic Dressing
  • Chilli flakes, optional
  • 2 tbsp Dill fronds

Method

1
Pre-heat oven to 180C. Arrange the vegetables in a baking tray and drizzle with olive oil. Roast for 20 minutes, add the salmon and roast for a further 10 minutes. Meanwhile cook the pearl barley in plenty of salted boiling water until tender but still with a slight crunch.
2
Drain the pearl barley and toss with Paul Newman's Own Classic dressing. Spoon into bowls, top with the roast vegetables, feta, walnuts, chilli, dill and add extra dressing to taste.

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ALLERGEN INFORMATION
Made in a facility that also uses egg, gluten, tree nuts, sesame, crustacea and fish.

ALLERGEN INFORMATION
Made in a facility that also uses egg, gluten, tree nuts, sesame, crustacea and fish.

ALLERGEN INFORMATION
Made in a facility that also uses egg, gluten, tree nuts, sesame, crustacea and fish.

ALLERGEN INFORMATION
Made in a facility that also uses egg, gluten, tree nuts, sesame, crustacea and fish.

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