Hot smoked salmon & grape­fruit salad


Serves 4 Prep 20 mins No Cook £2.60 a por­tion 291 kcals, 18g fat, 4g sat. fat, 11g sugar

2 grape­fruits 1 large fen­nel bulb, sliced as

ƂPGN[ CU [QW ECP 1 small red onion, thinly sliced 100g bag wa­ter­cress

ƂNNGVU JQV UOQMGF UCNOQP 2 tsp fen­nel seeds, lightly


2 tsp clear honey 1 heaped tbsp whole­grain

mus­tard 2 tbsp ex­tra vir­gin olive oil

1 Top and tail the grape­fruits, then re­move the skin and pith with a knife. Hold­ing each grape­fruit over a bowl, cut into seg­ments and squeeze any juice from the re­main­ing skin and pith into the bowl.

2 To make the dress­ing, mix the grape­fruit juice with the honey, mus­tard and oil. Sea­son to taste.

3 Toss the grape­fruit seg­ments with the fen­nel, onion, wa­ter­cress and half the dress­ing. Ar­range > ÃiÀÛ } « >Ìi] y> i ÛiÀ the salmon, driz­zle with the re­main­ing dress­ing and scat­ter over the crushed fen­nel seeds.

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