Prep time:

Cooking time:

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Serves: 4

1 or 2 pieces of hot smoked oak roasted salmon

150g Lambs Lettuce

200g Fresh Peas

150g Red Radishes

1 Avocado

1 Medium sized Red Chilli

1 Pack of Dill, finely chopped

1 Lemon, unwaxed

1tsp Dijon Mustard

2tbsp White Wine Vinegar

8tbsp Extra Virgin Olive Oil

Lucinda Hamilton and her team at Cocolicious in Cranbrook create a fresh, seasonal lunch menu to enjoy with friends...

  1. Wash and dry the lettuce.
  2. Put some boiling water in a pan and bring back to the boil. Put in the peas and blanch quickly for 1 minute, then refresh under cold water and set aside until ready to use.
  3. Wash and slice or chop the radishes.
  4. To make dressing mix the Dijon mustard, ½ lemon rind finely grated, ½ lemon juice, vinegar and oil in an old jam jar with a lid and shake it until well mixed. Add finely chopped dill.
  5. When ready to eat assemble the salad, place the lettuce in your serving bowl, flake over the salmon, scatter the peas on top, slice the avocado and add to salad, then add the radishes and dress with your vinaigrette.
  6. Season to taste.

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