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Ingredients:

Serves 8

What you need:
500g (1 lb/ 2 oz) new potatoes, halved
200g pack asparagus tips
250g bag mixed salad leaves (choose a bag with young beetroot leaves and watercress)
bunch each parsley and mint, leaves picked and roughly chopped
140g (5 oz) radishes, thinly sliced
8 hot-smoked salmon steaks, skin removed
4 spring onions

FOR THE DRESSING
3 tbsp lemon juice
125ml (4fl oz) olive oil
1 tsp wholegrain mustard
2 red chillies, de-seeded and finely chopped

How to prepare:

Boil the potatoes in salted water for 10 mins until tender, adding the asparagus tips for the final 2 mins of cooking.
Drain and allow to cool.
Whisk together the dressing ingredients, then season to taste.
In a large bowl, toss together the potatoes, asparagus, salad leaves, herbs and radishes. Add two-thirds of the dressing, throughly mix with the salad, then spread the salad over a large platter.
Break the hot-smoked salmon into large chunks, then scatter over the top along with the spring onions.
Finish by pouring the remaining dressing over the top.

Per serving: 299 kcals, protein 21g, carbs 13g, fat 19g, sat fat 3g, fibre 2g, sugar 3g, salt 2.09g

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