Scandi Salmon Salad

Serves 2 (with leftover salad bits)

• 2 eggs (cooked to your liking and peeled ready to put on top of the salad)

• 2 salmon fillets (with skin on)

• small pack of new potatoes

• 4 pickled beetroot or vacuum packed cooked beetroot

• 2 baby gem ( sliced in half lengthways)

• homemade tzaziki (or shop bought)

• mint finely chopped

• juice and zest of one lemon

• olive oil

• salt and pepper

First put you new potatoes on to boil. it is crucial to add salt to the water, as otherwise your potatoes will be tasteless and it can really ruin a meal. Cook them until you can pierce with a sharp knife and they slide off again with no difficulty. I do them in a huge pan, so that I can cook my eggs in the same pan as the potatoes to save washing up.

Meanwhile place the salmon on some baking parchment in a roasting tray, drizzle with olive oil and a bit of salt and pepper and bake in the oven at 180C for 10 mins.

Heat a frying/griddle pan and drizzle the baby gem with a tiny bit of olive oil, place them face down in the pan until golden. Arrange on a platter, along with your chopped beets. Using the back of a fork, crush your new potatoes on a plate and then arrange on the platter. Add the salmon fillets and the eggs, dollop tzaziki around, drizzle the whole plate with olive oil, a sprinkle of salt and pepper and top with lots of fresh mint.

Enjoy, x