50
/
Serves 2
Method:
1.
Whisk dressing ingredients and set
aside
2.
Bring a pan of water to the boil and
blanch fine beans for three minutes
before refreshing in ice cold water
3.
Cook potatoes until tender and
allow to cool before slicing
4.
Soft boil an egg for 5 ½ minutes and
cool in a saucepan under cold
running water
5.
Once chilled peel egg and cut into
half
6.
In a large mixing bowl gently toss
watercress, both beans, olives,
potato, parsley & dressing
7.
Divide tossed leaves between two
large bowls
8.
Flake peppered salmon on top and
carefully place soft boiled egg.
Ingredients:
Dressing
- 1
tbsp olive oil
- 1
tsp Wholegrain mustard
-
Squeeze Lemon juice
-
Pinch Salt
- 1
tbsp White wine vinegar
-
pinch Cracked black pepper
- 2
g Fresh basil
- 1
tbsp Clear honey
- 50
g Fine French beans
- 80
g Santa tomatoes in half
- 20
g Olives
- 2
g Fresh parsley roughly chopped
- 150
g Smoked salmon fillet
- 50
g Tinned washed Cannellini
beans
- 2
Fresh medium eggs
- 280
g New potatoes charlotte or
jersey washed and sliced
- 200
g Mixed leaf salad
Recipes kindly supplied by M&S