Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2022 / 483
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep vegetables
Bring a pot of salted water to a boil. Meanwhile, trim the snowpeas and slice them diagonally. Halve the cherry tomatoes. Quarter the radishes. Peel and finely slice the shallots. Peel and mince the garlic.
2 Blanch snow peas
Once the pot of water is boiling, blanch the snowpeas for 1-2 min. Remove the snowpeas using a slotted spoon and place them under running cold water. Keep the pot on the heat.
3 Boil eggs
Add the eggs to the boiling water. Cook for 5-7 min or until cooked to your liking. Drain, run under cold water. Once cool, peel and chop into quarters. Chop the gemlettuce.
4 Make dressing
Meanwhile, in a large bowl, whisk together the Dijon mustard, red vinegar, agave, salt, black pepper and olive oil. Add the shallots and garlic (don't like raw garlic? Go easy!).
5 Toss salad
Toss the babyspinach, babygemlettuce, snowpeas, cherry tomatoes, red radish and Kalamataolives in the dressing.
Tip!Don't dress your salad too far in advance or it will become soggy.
Divide the salad among plates and top with the eggs. Flake the salmon over the top. Season with salt and blackpepper.