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Hot-smoked salmon and spelt salad
Serves 2 Starters and mains
Ingredients
- 100g courgette spaghetti
- 75g asparagus
- 25g pea shoots
- 50g garden peas, cooked
- 75g spelt, cooked according to packet instructions
- 180g hot-smoked salmon
- 1tbsp mixed pumpkin, sunflower and linseeds
For the yoghurt and mint dip
- 100g natural or Greek yoghurt
- zest 1⁄2 lemon
- 3-4 large mint leaves, roughly chopped
Method
Blanch the courgette spaghetti and asparagus in boiling water for about 5 minutes, until it’s soft but still has a bit of bite, then remove and run under cold water.
To make the dip, mix the yoghurt, lemon zest and mint in a small bowl then season with some sea salt and black pepper.
To serve, arrange the pea shoots, courgette spaghetti, peas, asparagus and spelt over two plates, then top with the salmon and a sprinkling of the seeds.
Finish with mint leaves, season with sea salt and black pepper then drizzle over the pumpkin seed oil. Serve with the yoghurt and mint dip on the side.
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