Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2778 / 664
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.
Peel and mince 0.5/1/1 garliccloves. Peel and finely slice the shallots (see pro tip). Roughly chop the sun-driedtomatoes. Halve the cherry tomatoes. Pick the mint leaves.
2 Make dressing
Add the garlic (don't like raw garlic? Go easy!), olive oil, mustard, balsamic vinegar, honey, salt and black pepper to a jar or bowl. Whisk or shake until fully combined - this is your dressing.
Toast the almond flakes in a hot, non-stick pan for 2 min or until starting to brown. Transfer the almondflakes to a plate. Wipe the pan clean. Reserve the pan.
4 Fry salmon
Return the pan to a medium heat with a drizzle of oil. Season the salmon skin with salt. Once hot, add the salmonfillets, skin side down, and cook for 3-4 min until crispy. Flip and cook for 3 min further.
Place the washed rocket, kalamataolives, shallots, cherry tomatoes, sun-driedtomatoes and mint leaves in a large bowl and drizzle with the dressing. Toss.
Using a peeler, shave the Parmesan into shards. Arrange the salad among plates and garnish with the Parmesan shavings and almond and chilli flakes(spicy!).