Beetroot & mint dip
A healthy and vibrant dip, flavoured with nigella seeds and cumin to serve with crudites or flatbreads - it works well in lunchboxes too
Smoked salmon rice salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4 - 6
Skip to ingredients
- 500g cooked ricecooled (about 300g uncooked rice)
- bunch spring onionsliced
- ½ cucumberdeseeded and sliced
- small bag rocketleaves
- large handful leftover smoked salmon(about 75g)
For the dressing
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- zest and juice 1 lemon
- 1 tsp chilli sauce(optional), we used sriracha
- ½ tsp sugar
Nutrition: per serving (4)
- kcal269low
- fat8g
- saturates1g
- carbs39g
- sugars3g
- fibre1g
- protein9g
- salt1g
Method
step 1
Whisk the dressing ingredients and set aside. Toss together the salad ingredients in a large bowl with the dressing. Serve from the bowl or pile onto a serving platter.
