Lunch recipe
Pescatarian salad boxes with salmon, new potatoes, green beans, cucumber, yoghurt, lemon, dill, and mustard.
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Ingredients
saucepan, colander, non-stick frying pan, mixing bowl, knife, chopping board
Method
Halve any large new potatoes and boil them in salted water for 14 to 16 minutes until a knife slides in easily.
Add the green beans for the final 3 minutes of potato cooking, then drain everything and let it steam-dry for 2 minutes.
Rub the salmon with 1 tablespoon olive oil, half the lemon zest, black pepper, and a pinch of salt, then cook in a non-stick frying pan for 3 to 4 minutes each side until opaque and flaking at the thickest point.
Mix the Greek yoghurt with Dijon mustard, 2 tablespoons lemon juice, chopped dill, and a pinch of black pepper until smooth.
Dice the cucumber, then fold the potatoes, green beans, cucumber, and half the dressing together while the potatoes are still slightly warm.
Flake the salmon into large pieces, divide it over four lunch boxes with the salad, and spoon over the remaining dressing.
