Crunchy salmon salad with tatsoi

Ideal for an energizing office lunch to take in Tupperware. Hot smoked salmon is sold alongside the smoked mackerel in large supermarkets. If you prefer you could use peppered or just ordinary smoked mackerel instead.

Preparation time: 15 minutes
Cooking time: None
Serves: 2

Ingredients

25g/1oz unsalted peanuts, roughly chopped
2 tsp sesame seeds
2 tsp fennel seeds
1 bag leafy salad with tatsoi
1 (160g) pack hot smoked salmon, broken into large flakes
225g/8oz cucumber, deseeded and cut into small dice
1 (20g) pack fresh coriander, roughly chopped
1 small clove garlic, crushed
2 shallots, finely sliced
For the dressing:
half a small red chilli, deseeded and chopped
2.5cm/1/4in piece of fresh root ginger, peeled and grated
30ml/2 tbsp sesame oil
15ml/1tbsp rice wine vinegar
15ml/1tbsp dark soy sauce
15ml/1tbsp runny honey
juice of 1 lime

Method

In a dry frying pan, toast off the sesame seeds, fennel seeds and peanuts until golden and fragrant. Leave to cool.

Flake the salmon into a large bowl, before adding the toasted seeds and nuts, cucumber, coriander, garlic and shallots. Mix all the dressing ingredients together in a small bowl.

Divide the salad leaves between two sealable plastic containers and top with the salmon mixture. Pour the dressing into one or two tiny pots ready to take with you - don’t forget to pack a fork! Chill until required. To serve, drizzle over the dressing and serve.