Lesley waters' seared smoked salmon bistro salad

A new way with smoked salmon served on a salad of
sweet beetroot, lambs lettuce and frisee. The mustard
and dill dressing is based on the traditional gravadlax
sauce – but this version is much lower in fat!

Preparation time: 15 minutes
Cooking time: 2 minutes
Serves: 4
Portions of your 5 a day serving: 1

Ingredients

60ml (4tbsp) 0% fat Total Greek Yoghurt
10ml (2tsp) runny honey
15ml (1tbsp) wholegrain mustard
3tbsp fresh dill, chopped
1 x 185g bag Bistro Style Salad
100g (3 ½ oz) fine green beans, topped and blanched
squeeze lemon juice
30ml (2tbsp) olive oil
200g (7oz) smoked salmon

Method

Whisk together the Greek yoghurt, honey, mustard, dill and season to taste. Whisk in a little water to get a drizzling consistency. Set aside.

Place the beans in boiling water and blanch, drain and refresh under cold running water. Dry beans on kitchen paper.

Toss the Bistro salad and the beans together with a little lemon juice and 15ml (1tbsp) olive oil. Divide between 4 serving plates.

Drizzle the remaining oil over the smoked salmon slices and grind over a little black pepper.

Heat a griddle pan until really hot, add half of the smoked salmon slices and sear for 30 seconds, flip over with a palette knife and sear the other side for 30 seconds. Transfer to a plate then sear the remaining salmon.

Arrange the salmon over the salad and drizzle the dressing around. Serve straight away.