Warm salmon salad

Contains pork – recipe is for non-Muslims only
Give your immune system a boost with our superhealthy duo of salad and shake

Prep:10 mins
Cook:15 mins

Serves 2
Easy

Nutrition per serving

kcal 838
fat 26g
saturates 5g
carbs 109g
sugars 67g
fibre 16g
protein 50g
salt 1.44g

Ingredients

2 large King Edward potatoes, cut into big chunks, skin left on
200g frozen peas
2 rashers lean back bacon, sliced
2 x 150g salmon fillet, skinned
250g pack beetroot (not in vinegar)
90g bag watercress
bunchs spring onion, sliced
1 tbsp olive oil
squeeze lemon juice
1 tsp Dijon mustard

Tip

Finnish with a sorbet smoothie
Drain a 425g can pineapple, reserving the juice, and put into a blender with the flesh of 1 medium mango, juice ½ lime and 2 scoops mango sorbet. Add 2 tbsp pineapple juice, then blend until thick and smooth. Serve in long glasses with a straw. For a tropical twist, add a splash of coconut milk.

Method

Boil the potatoes for 15 mins until tender. Add the peas to the pan for the final 2 mins cooking, then drain together. Slice the potatoes thickly, then leave to cool.
Meanwhile, fry the bacon in a non-stick pan for 5 mins until golden. Lift out, season the salmon, then fry for 3 mins on each side until golden and just cooked in the middle. You won’t need extra oil to cook the fish.
Whisk the dressing ingredients together with seasoning and 1 tbsp water. Toss the veg together with the dressing and put onto plates, then break the salmon into big pieces and nestle into the salad with the bacon.