Hot-smoked salmon salad with a chilli lemon dressing

• new potato↗500g g

  halved

• pack asparagus↗200g g

  tips

• bag mixed salad leaves↗250g g

  (including young beetroot leaves and watercress)

• parsley↗bunch each

  and mint, leaves picked and roughly chopped

• radish↗140g g

  thinly sliced

• hot-smoked salmon↗8 x

  8 x steaks, skin removed

• spring onions↗4

  sliced diagonally

• lemon juice↗3 tbsp tbsp
• olive oil↗125ml ml
• wholegrain mustard↗1 tsp tsp
• red chillies↗2

Step-by-step instructions

1. 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. 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.