Salmon, Leek and Red Pepper Salad

Salmon, Leek and Red Pepper Salad

Serves 4

Points per serving 2½

Core recipe

418 g drained pink salmon, can
2 leek(s), medium, trimmed and sliced
200 g mange tout, (7oz), or sugar snap peas, halved
1 clove garlic, sliced in half
1/2 lettuce, or 1 bag mixed salad leaves
300 g pepper, red, green or yellow peppers, use roasted peppers in brine, drained and torn into strips
1 lemon(s), finely grated zest and juice
1 teaspoon white wine vinegar, or cider vinegar
1 level teaspoon dijon mustard
1 pinch salt
1/8 teaspoon pepper, freshly ground black

1.	Drain the salmon, reserving 1 tbsp of the liquid. Remove the skin and bones, if wished, then break the salmon with a fork into large chunks. Set aside.
2.	Cook the leeks and mange tout or sugar snap peas in lightly salted boiling water for about 4-5 minutes until just tender. Drain, rinse with cold water and drain well.
3.	Rub the cut sides of the garlic clove around the insides of 4 serving bowls.
4.	Add the salad leaves to the cooked vegetables and toss together. Share between the bowls with the pepper strips and salmon chunks.
5.	For the dressing, whisk together the reserved salmon liquid with the lemon zest and juice, vinegar and mustard. Season with salt and pepper, then drizzle over the salads. Chef’s Tip: Use 2 x 185g cans of tuna in brine or water instead of salmon, for a change.