It’s not only super healthy, but full of flavour, too. With just 10 minutes prep time, it makes for a refreshing light lunch on hotter days. Read on for the recipe for our Summer Salmon & Herb Salad below.

Ingredients (serves 4):

Big bunch of spinach
Big bunch of rocket
2 x salmon fillets
4 x eggs
10 x small vine tomatoes
1 x avocado
1 x pear
½ a cucumber
½ feta cheese block
1 x shallot onion
2 x garlic cloves
Handful of basil leaves
Handful of parsley

For the dressing:
4 tablespoons of olive oil
The juice of half a lemon
1 teaspoon of Dijon mustard
A sprinkle of chilli flakes
Salt and pepper to taste

Method

Chop all your veggies and feta cheese, then add them to the large mixing bowl, starting with the spinach and rocket.

Pan fry the salmon to keep it nice and juicy, being careful not to overcook it (nobody likes dry fish!). Allow the salmon to cool, remove the skin, and break apart with your fingers into bite-size chunks, laying on top of the salad.

Boil the eggs for 5 minutes to ensure a semi-soft centre. After cooling and peeling the eggs, chop each boiled eggs into four. Layer the chopped eggs on top of the salad.

Drizzle over your delicious dressing, add the herbs, and mix well to ensure a well dressed salad.

Season to taste – and enjoy 😊

You can check out the full recipe video and enter a competition to win the Joseph Joseph Sage Collection at @brandalleyuk.

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