Herby salmon salad

  • Total time: Ready in 20 minutes 20 minutes

Serves: 4


2 Select Farm salmon fillets
2 essential Waitrose wholemeal pitta
280g fine green beans
200g fresh or frozen broad beans
4 tbsp essential Waitrose low fat natural yogurt
1 essential Waitrose cucumber portion
1 small garlic clove
80g fresh flat leaf parsley


1. Preheat the oven to 2007deg;C, gas mark 6. Place the salmon on a baking sheet; tear the pitta into small pieces and scatter alongside the fish. Bake for 12-15 minutes until the salmon is cooked through and the pitta is crisp.

2. Meanwhile, cook the green beans and broad beans in a pan of boiling water for 3 minutes; drain and place in a bowl.

3. Remove the papery skins from the broad beans, if you wish. Cut the cucumber lengthways and scoop out the seeds with a teaspoon. Chop the cucumber and garlic.

4. Place in a bowl with the yogurt and whizz with a hand blender to make a smooth dressing. Pick the leaves from the parsley, flake the fish and fold both into the beans.

5. Divide among plates, scatter with pitta crisps and drizzle with the dressing.