TODAY’S RECIPE: Mexican salmon salad

SALAD with pizzazz. SERVES 2.

Ingredients

2 tortillas

2 tbsp olive oil

½ tsp ground coriander

3 tbsp Greek yoghurt

1 tsp smoked paprika

2 salmon fillets

1 lime, zested, juiced

2 Little Gem lettuces, separated into leaves

198g can sweetcorn, drained

½ small pack coriander, chopped

300g pack cherry tomatoes, halved

Method

1. Heat oven to 200c/180c fan/gas 6. Cut tortillas into triangles using scissors, then toss in 1 tbsp of the oil and the ground coriander. Season, then tip onto a baking sheet lined with parchment and bake for eight to ten minutes, turning halfway, until crisp. Set aside to cool. Heat the grill to high.

2. Mix yoghurt with smoked paprika and some seasoning, then spoon mixture over salmon. Place fillets on the baking sheet and put under the grill for eight to ten minutes until they are blackening in places and flake into big chunks.

3. While the salmon is cooking, whisk the remaining olive oil with the lime zest and juice to make a dressing, season, then toss the remaining ingredients in the dressing. Tip on to a plate, top with the salmon chunks and tortilla chips and serve.

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