Autumnal ingredients and flavours set the stage for this dish. The sweetness of maple syrup and butternut squash are offset by the the sharpness of goat milk feta cheese. Hazelnut oil mingles with the salmons omega oils and are gently caressed by the subtle Aoraki signature oak smoke. This is a salad that warms and satisfies on a cool day.
300 grams Aoraki Hot Smoked Salmon
400 grams butternut squash pieces
75 grams rocket lettuce
20 cherry tomatoes cut in half
100 grams goat feta cheese
½ cup toasted, crushed hazelnuts
½ cup maple syrup
1 tablespoon lemon juice
Salt and pepper
