- 2 large King Edward potatoes, cut into big chunks, skin left on
- 200g frozen pea
- 2 rashers lean back bacon, sliced
- 2 x 150g salmon fillet, skinned
- 250g pack beetroot (not in vinegar)
A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 90g bag watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- bunchs spring onion, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
For the dressing
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.
Finnish with a sorbet smoothieDrain 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.