Serves 2
200GR COOKED OR HOT SMOKED SALMON, FLAKED INTO LARGE CHUNKS
½ CUP FROZEN BABY PEAS
12 SUGAR SNAP PEAS, TOPS AND STRING REMOVED
1 BUNCH ASPARAGUS, TRIMMED, SLICED DIAGONALLY LENGTHWISE
3 RED RADISH, WASHED AND THINLY SLICED
60 GR DANISH FETA, CRUMBLED
4 SPRIGS FRESH MINT, LEAVES PICKED
DRESSING
2 TBSP LEMON INFUSED OLIVE OIL
JUICE FROM ½ LEMON
1 TSP EACH SEEDED AND DIJON MUSTARD
- Allow peas to defrost on a plate while preparing the salad ingredients.
- Place all dressing ingredients into a jar and shake to combine. Set aside.
- Prepare sugar snap peas and asparagus, then blanch in boiling water for 90 secs.
- Drain, then hold under a cold tap for a moment to stop the cooking process.
- Build salad on a serving plate, starting with half the vegetables, then salmon and feta. Repeat with remaining ingredients.
- Drizzle with dressing to serve.
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