Salmon Niçoise with sun-dried tomato dressing recipe

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  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 385 calories / serving
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Halve any larger potatoes and boil until tender, about 15mins. Add the beans for the last 4mins until just cooked but still crisp. Drain the vegetables, tip into a salad bowl and cool.

Add the tomatoes and the salmon, flaked into chunks.

Mix the olive oil with the lemon zest and juice, mustard, garlic, sun-dried tomatoes and basil, and pour over the salad.

Add the salad leaves, mix gently, season and serve with crusty bread.

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  • Ingredients

  • 500g new potatoes
  • 1 x 240g pack green beans, trimmed and halved
  • 1 x 200g pack sugardrop tomatoes, halved
  • 2 x 185g packs roasted salmon fillets with cracked black pepper
  • 3tbsp extra virgin olive oil
  • zest and juice of a lemon
  • 1tsp Dijon mustard
  • 1 clove garlic, crushed
  • 4 sun-dried tomatoes in oil, drained and finely chopped
  • 2tbsp basil leaves
  • 125g salad leaves
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  • Energy 1599kj 385kcal 19%
  • Fat 22g 31%
  • Saturates 4g 20%
  • Sugars 5g 6%
  • Salt 0.1g 0%

of the reference intake
Carbohydrate 24.7g Protein 23.1g Fibre 4.5g

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