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This salad makes use of the distinctive lemon, cumin and coriander flavours in our Moroccan Vinaigrette.

  • Cook some long-grain or brown rice (or riso pasta, if you prefer) until just tender.  
  • Drain well and allow to cool a little.  Then drizzle generously with Moroccan Vinaigrette and season with freshly ground rock salt and black pepper.
  • Put aside to cool completely, at room temperature.
  • Chop a selection of the following fresh vegetables and herbs:  yellow, red or green capsicums, red chillis, red onion or spring onions, cherry tomatoes, blanched green beans or snow peas, sprouts, baby spinach leaves,  parsley and coriander.   Add a little fresh lemon zest and chopped roasted almonds.  
  • Then add some hot-smoked salmon (or smoked chicken) torn into bite sized pieces and toss everything gently to combine.   Leave to marinade in the refrigerator for an hour or so.  Check the seasoning just before you serve, adding more dressing, salt or pepper to taste.  
  • Nice with chunks of turkish pide bread, and extra salad leaves.  Or, serve with a simply grilled lamb or beef steak.
  • If you have leftovers, try adding a spoonful of Garlic & Chive Aioli and some chopped cooked chicken or cooked prawns to make a delicious and easy lunch.

"We use the Chilli-infused Oil to marinate fat NZ mussels - our customers love the taste - Annette, seafoods supplier