Warm Salmon & Minted Vegetable Salad
Serves 4.
Ingredients:
500g baby new potatoes
Salt and freshly ground black pepper
A few sprigs of fresh mint
150g frozen peas
150g frozen broad beans
200g spring greens, shredded
4 pieces of cooked hot-smoked salmon, at room temperature, flaked into chunks
4 tbsp extra virgin olive oil
1 lemon, cut into wedges
Method:
Put the new potatoes in a large saucepan and cover with water. Add a pinch of salt and a sprig of mint. Bring to the boil and cook for 7-8 minutes, until almost cooked. Discard the mint sprig.
Add the peas, beans and spring greens. Mix well, bring back to the boil, cover and cook for a further 4-5 minutes, until everything is just tender. Drain well and leave to cool for about 20 minutes.
Roughly chop a few sprigs of mint and toss into the warm vegetables. Pile onto serving plates and top with the salmon chunks. Drizzle with the olive oil and a squeeze of lemon juice, and sprinkle with salt and pepper to serve.