Lunch on the run

The Guardian - Feast - - Stephen Bush - Rosie Bir­kett

Salmon, pasta and spring veg salad Roast a sea­soned, oiled salmon fil­let cov­ered with lemon slices at 190C/375F/gas 5 for 12 min. Mince 1 bunch soft herbs and 1 gar­lic clove, then mix with 1 tbsp di­jon, 1 tbsp each ca­pers and pump­kin seeds, 2 tbsp olive oil and the juice of ½ lemon. Poach 80g as­para­gus tips in boil­ing salted wa­ter for 2 mins, re­move, then boil 50g short pasta un­til al dente. Drain, cool, then pack with a bunch of wa­ter­cress, the as­para­gus and flaked salmon. Pack the salsa and toss to­gether to serve.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.