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Nicoise-style salmon salad
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2 Medium Waitrose British Blacktail Eggs
250g baby new potatoes, halved
240g pack Waitrose Sweet, Succulent Tenderstem® Broccoli Spears
2 essential Waitrose Little Gem Lettuce, leaves separated
100g pack Waitrose Kiln Roasted Scottish Salmon Flakes
2 tbsp small black olives
2 tbsp Waitrose French Dressing
1. Hard-boil the eggs in a small pan of boiling water for 8 minutes then drain, shell and quarter.
2. Meanwhile, cook the potatoes in a separate pan of boiling water for 5 minutes. Add the Tenderstem® broccoli and cook for a further 3 minutes until both vegetables are tender. Drain and cool under running water.
3. Arrange the lettuce leaves on 2 plates and top with the vegetables, egg quarters, salmon flakes and black olives. Drizzle over the dressing and serve.
Typical values per serving:
This recipe was first published in September 2013.