|Recipe by:||Abigail Donnelly|
|Prep time:||5 minutes|
Heat the salmon cakes according to the package instructions.
Break the tender chicory leaves away from the stem and arrange on the plate. Toss the edamame and rocket leaves with the enclosed dressing and a light glug of extra virgin olive oil and scatter the chicory leaves on top.
Serve with the warm salmon cakes.
Per serving: 1122.7kJ, 12.6g protein, 18.8g fat, 11.4g carbs
Wine: Fryer’s Cove Sauvignon Blanc 2007Back