Hot-smoked salmon salad

Shona Dey

This recipe forms part of the November 26 meal planner created in partnership with New World. Serve the second half of the semi-dried tomatoes leftover from this recipe with penne and fennel to make dinner another night. See below for how to make it.

Ingredients

12 small	Plum tomatoes, or 250g chip small grape tomatoes, cut in half lengthwise (Main)
1 drizzle	Olive oil, for drizzling
48 g	Anchovy fillets in oil, 1 tin
2 Tbsp	Lemon juice
4 Tbsp	Olive oil
4 large handfuls	Salad leaves
150 g	Pams Hot Smoked Salmon, flaked (Main)
2 Tbsp	Pine nuts, toasted (Main)
2 Tbsp	Capers, drained (Main)
1 small handful	Basil leaves, torn if large

Directions

1. Heat the oven to 150C. Line a shallow roasting tin with baking paper. Place the tomatoes in the roasting tin, cut side up, drizzle with a little olive oil and sprinkle with sea salt and freshly ground black pepper. Place in the oven and roast for about 45 minutes or until semi-dried. Remove from the oven and set aside to cool.
2. In a small food processor place the anchovies with their oil and the lemon juice. Process to a puree. With the motor running, slowly drizzle in the olive oil. Season with sea salt flakes. If necessary thin dressing with a little (1 Tbsp) cold water.
3. In a large shallow serving bowl arrange the salad leaves. Place over the Pams Hot Smoked Salmon then about half of the semi-roasted tomatoes (reserving half for the pasta dish, below). Scatter over the toasted pine nuts, capers and basil leaves.
4. Drizzle salad with enough of the dressing to moisten. Serve.

Penne with semi-roasted tomatoes and fennel

Use the second half of the semi-dried tomato halves for a pasta meal: Heat the oven to 190C. Line a shallow roasting tin with baking paper. Spread 2 thinly sliced fennel bulbs and 2 medium onions, thinly sliced, evenly in the roasting tin. Drizzle with olive oil and season with salt and freshly ground black pepper. Roast, stirring occasionally for about 20-25 minutes until soft. Remove from the oven and set aside. Place ¼ cup olive oil and 2 cloves finely chopped garlic in a small saucepan and heat slowly. Once hot, remove and add a few pitted olives. Add to a bowl of cooked penne with the roasted fennel and onion. Add semi-roasted tomato halves and fronds from the fennel bulbs, chopped (or use dill). Mix well and season to taste.