Hot-smoked salmon and spelt salad

SERVES 2

100g courgette spaghetti

75g asparagus

25g pea shoots

50g garden peas, cooked

75g spelt, cooked according to packet instructions

180g hot-smoked salmon

1tbsp mixed pumpkin, sunflower and linseeds

For the yoghurt and mint dip

100g natural or Greek yoghurt zest ½ lemon

3-4 large mint leaves, roughly chopped mint leaves, to serve pumpkin seed oil, for drizzling Blanch the courgette spaghetti and asparagus in boiling water for about 5 minutes, until it’s soft but still has a bit of bite, then remove and run under cold water.

To make the dip, mix the yoghurt, lemon zest and mint in a small bowl then season with some sea salt and black pepper.

To serve, arrange the pea shoots, courgette spaghetti, peas, asparagus and spelt over two plates, then top with the salmon and a sprinkling of the seeds.

Finish with mint leaves, season with sea salt and black pepper then drizzle over the pumpkin seed oil. Serve with the yoghurt and mint dip on the side.