Salmon and Sun-Dried Tomato Salad.

serves 2


  • 1 piece cooked salmon (about 110g or 4oz) flaked
  • 2 courgettes
  • 10 cherry tomatoes, halved
  • 2 sun-dried tomatoes, diced
  • 10 olives, sliced
  • 2 handfuls fresh or frozen peas (defrosted)
  • 2 tbsps chopped coriander or basil
  • 4 tbsps salad dressing

I like to use a thick piece of hot smoked salmon in this recipe. It’s ready to eat so makes a quick and easy recipe for lunch or a light supper. I’ve used courgetti as the base for this salad but you could use quinoa or rice. Check out the pomegranate molasses salad dressing in the latest recipes – it’s very easy to make and so delicious.

1 Poach the salmon in a little water in a covered pan if not already cooked then allow to cool and break into flakes.

2 Cut the courgettes into strips with a julienne peeler or spiralizer.

3 Place all the ingredients in a bowl and toss gently to combine with the dressing and serve at once.