Give your immune system a boost with our superhealthy duo of salad and shake
Ingredients
- 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)
- 90g bag watercress
- bunchs spring onion, sliced
For the dressing
- 1 tbsp olive oil
- squeeze lemon juice
- 1 tsp Dijon mustard
Method
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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.
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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.
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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.