With summer in full swing, Australian Eggs has created a healthy Caesar salad with hot smoked salmon for a refreshing meal during the hot summer days.
The light and nutritious dish is perfect for serving up alongside an evening BBQ with family and friends or ideal for taking to work.
Preparation time: 10 mins
Cooking time: 30 mins
100g shaved prosciutto
baby cos, leaves separated
300g hot smoked salmon, broken into pieces
Shaved parmesan, to serve
Parsley or chervil leaves, to serve
Purchased creamy Caesar dressing, to serve
½ cup flaxseeds
½ cup pumpkin seeds
½ cup sesame seeds
½ cup tricolour chia seeds (or ¼ cup white combined with ¼ cup black chia seeds)
½ cup almond meal
lemon, finely grated rind
teaspoon sea salt flakes
To make crackers, preheat oven to 160°C. Line a large baking tray with baking paper. Place seeds, almond meal, lemon rind, salt, honey and water in a bowl and stir until well combined. Turn mixture out onto prepared tray and spread evenly over tray until about 5mm thick. Bake for 20 minutes. Carefully turn and bake for a further 6-8 minutes or until dry and crisp. Transfer to a wire rack and cool. When cooled, break into pieces. Store in an airtight container for up to 2 weeks.
Increase oven temperature to 200°C. Line a baking tray with baking paper. Place slices of prosciutto onto prepared tray and bake for 10 minutes or until crisp. Transfer to a wire rack and allow to cool. Break into pieces.
Meanwhile, bring a saucepan of water to the boil. Add the eggs and simmer for 7 minutes for soft-boiled. Drain and rinse under cold water. Crack eggs and place in a bowl of cold water before peeling (this helps to loosen the shell). Peel shells from eggs and cut into halves.
Arrange lettuce leaves, salmon, prosciutto and seed crisps onto a large platter. Half eggs and add to salad. Sprinkle with shaved parmesan and parsley or chervil leaves. Serve with the salad dressing.
Tip: Any leftover seed crisps are perfect to eat as a healthy snack or add them to your next cheeseboard instead crackers.