Smoked salmon salad

This salad can be whipped up in minutes but is surprisingly filling – impressive for a weeknight.

SERVES 2 PREP 15 MINS COOK 0 MINS

✱ ½ small red onion, finely chopped

✱ 125g romaine or little gem lettuce or watercress

✱ 120g smoked or hot-smoked salmon

✱ 4 soft-boiled eggs, peeled

✱ 1tbsp capers, rinsed and roughly chopped if large

FOR THE DRESSING:

✱ 2tbsp Greek yogurt

✱ 2tbsp mayonnaise

✱ 2tsp lemon juice

✱ Finely grated zest of ½ lemon

1 Soak the onion in a bowl of cold water.

2 Trim the lettuce of any tough stems, roughly chop and separate any tightly packed lettuce leaves, then scatter between 2 plates.

3 Tear the salmon into bite-sized pieces and divide between the

2 plates.

4 Cut the eggs in half and add to the plates along with the capers.

5 Mix together the dressing ingredients, taste and adjust the seasoning. Drizzle over the salad. Drain the onion and scatter over. Season with a little salt over the eggs and plenty of black pepper. Serve straight away.

Per serving: 416 cals, 29g fat (6g saturated), 4.5g carbohydrates

✱ RECIPES adapted from The Low Carb Weight-loss Cookbook, by Katie and Giancarlo Caldesi (£20, Kyle Books) Photography: Susan Bell