Smoked salmon, quinoa & dill lunch pot

• half-fat soured cream↗2 tbsp tbsp
• lemon juice↗2 tbsp tbsp
• pack dill↗½

  finely chopped

• pouch ready-to-eat quinoa250g g

  (we used Merchant Gourmet)

• cucumber↗½

  halved and sliced

• radishes↗4

  finely sliced

• smoked salmon↗100g g

  torn into strips

Step-by-step instructions

1. 1

   First, make the dressing. Mix the soured cream and lemon juice together in a bowl, then add most of the dill, reserving a quarter for serving.

2. 2

   In another bowl, combine the quinoa with the cucumber and radishes, and stir through half the dressing. Season and top with the salmon and the rest of the dill.

3. 3

   Put the other half of the dressing in a small pot and drizzle over the quinoa just before serving.