Smoked salmon salad with spiced yogurt

Salads are often accused of being bland and boring. However, no one will say that when you serve up this colourful creation, featuring chilli, capers, and a dash of five-spice.

Serves 4    Prep 15 mins

Ingredients

3 tomatoes

1 tbsp capers, rinsed, gently squeezed dry, and chopped

handful of radishes, diced

1 orange pepper, deseeded and diced

4 spring onions, finely chopped

1 fresh red chilli, deseeded and finely chopped

juice of 1 large orange

juice of 1 lime

salt and freshly ground black pepper

250g (9oz) smoked salmon, chopped into bite-sized pieces

For the dressing

4–6 tbsp Greek-style yogurt

juice of 1 lemon

pinch of five-spice powder

Method

1 First, peel the tomatoes. Cut each tomato in half and squeeze over a bowl to remove the seeds, then slice into cubes.

2 In a bowl, mix together the tomatoes, capers, radishes, pepper, spring onions, and chilli. Tip over the orange and lime juice, and season with salt and black pepper. Toss together, and leave to stand for about 10 minutes to allow the flavours to develop.

3 To make the spiced yogurt dressing, mix together the yogurt, lemon juice, and five-spice powder in a small bowl. Season to taste.

4 When ready to serve, add the smoked salmon pieces to the salad mixture, and stir through well. Serve the spiced yogurt on the side.

Nutrition per serving
Energy	172kcals/710kJ
Carbohydrate	7g
of which sugar	7g
Fat	8.5g
of which saturates	3g
Salt	1.6g
Fibre	2g