Pink Salmon, Snow Pea and Roasted Vegetable Salad
( SERVES 4 )

Sealord SUGGESTS

31/8/2012

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420 g	Sealord Pink Salmon Skinless & Boneles
2	Kumara
1	Red pepper
1	Yellow pepper
1	Red onion
¼ cup	Olive oil
1 tsp	Moroccan seasoning
1 tsp	Garlic, crushed
150 g	Snow peas, blanched
50 g	Feta cheese

Pre-heat oven to 190 degrees.
Peel and cut kumara and pumpkin into bite sized pieces.
Combine oil, seasoning and garlic and toss with prepared vegetables.
Line a large roasting pan with baking paper and arrange vegetables in a single layer, roast vegetables for 25-30 minutes or until golden and tender.
Toss vegetables with flaked red salmon, snow peas, and feta.
Combine dressing ingredients in a jar and shake well. Pour over salad just before serving.

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