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Little Gem and salmon rice salad
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75g essential Waitrose Basmati Rice
75g frozen essential Waitrose Garden Peas
½ tbsp oil
1 (from a pack of 4) essential Waitrose Wild Alaskan Pink Salmon Fillet, defrosted
Zest and juice of ½ essential Waitrose Lemon
1 tbsp essential Waitrose Half Fat Mayonnaise
2 tbsp chopped fresh chives
½ x essential Waitrose Little Gem Lettuce
1. Cook the rice in boiling water for 10–12 minutes, adding the peas for the last 3 minutes. Drain and cool under cold water.
2. Meanwhile, heat the oil in a frying pan and fry the fillet for 5 minutes, turning occasionally. Cool and break into flakes.
3. Mix the lemon zest and juice with the mayonnaise and chives then add the rice, peas, salmon and seasoning.
4. Line a serving bowl with the lettuce leaves and fill with the salmon mixture.
Typical values per serving: