Hot-smoked salmon salad with a chilli lemon dressing forValentine's Day

 

Ingredients

• 500g new potatoes, halved
• 200g pack asparagus tips
• 250g bag mixed salad leaves (including young beetroot leaves and watercress)
• bunch each parsley and mint, leaves picked and roughly chopped
• 140g radishes, thinly sliced
• 8 x hot-smoked salmon steaks, skin removed
• 4 spring onions, sliced diagonally

For the dressing

• 3 tbsp lemon juice
• 125ml olive oil
• 1 tsp wholegrain mustard
• 2 red chillies
•   Prep: 20 mins Cook: 10 mins
  
  Easy
  Serves 8 
   

  Method

  1. Boil potatoes in salted water for 10 mins until tender, adding the asparagus tips for the final 2 mins of cooking. Drain and allow to cool. Whisk together the salad dressing ingredients. then season to taste.
  2. In a large bowl, toss together the potatoes, asparagus, salad leaves, herbs and radishes. Add two-thirds of the dressing, thoroughly mix through the salad, then spread the salad over a large platter. Break the hot-smoked salmon into large chunks, then scatter over the top along with the spring onions. Finish by pouring remaining dressing over the top.