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  • Main

    Salmon With Spinach Lentils

    • 1 pack chilled John West Oven Bake Salmon with Tomato, Garlic and Bell Pepper
    • 1 tablespoon olive oil
    • 1 clove garlic, chopped
    • 2 spring onions, chopped
    • 100g fresh baby spinach leaves
    • 400g can lentils, rinsed and drained
    • ½ cup cherry tomatoes, halved
    • Juice of ½ a lemon
    • 1 teaspoon ground cumin
    • Salt and pepper to taste
    • Lemon wedges to serve

  • Soups & Salads

    Tuna, Artichoke & Walnut Salad

    • 2 cups penne pasta
    • 3 canned artichokes, drained and sliced
    • 1/2 cup walnut halves, toasted reserving a few for garnish
    • 125g can John West Tuna Slices - Olive Oil Blend, undrained
    • 125g can Edgell Four Bean Mix, drained
    • 2 tablespoons sliced olives
    • ¼ red capsicum, finely chopped

  • Soups & Salads

    Grilled Salmon Nicoise Salad With Citrus Vinaigrette

    • 1 tablespoon canola oil
    • 2-3 baby potatoes, thinly sliced
    • 1 pack chilled John West Atlantic Salmon
    • 1 baby cos lettuce, roughly chopped
    • 50g mixed lettuce leaves, roughly chopped
    • 50g sugar snap peas, blanched
    • ½ cup cherry tomatoes, halved
    • 4 kalamata olives
    • 1 egg, soft boiled and cut in half
    • Spring onion, chopped for garnish
    • Vinaigrette:
    • Juice of ½ lemon
    • Juice of ½ orange
    • 1 teaspoon sugar
    • ¼ cup olive oil
    • Pinch of pepper

Recommended Recipes

  • Salmon With Spinach Lentils

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