Bean and Salmon Salad
340g/12oz new potatoes, sliced
175g/6oz fine green beans, trimmed and halved
100g/3½oz mixed salad leaves
bunch of spring onions (scallions), sliced
8 baby plum tomatoes, halved
250g/9oz cooked salmon, skinned, boned and flaked
For the dressing
3 tbsp sweet chilli sauce
1 tbsp light soy sauce
2 tbsp olive oil
1 Cook the potatoes and beans in a pan of boiling water for 6–8 minutes or until just tender. Drain and set aside.
2 Put the salad leaves, spring onions, baby plum tomatoes and salmon in a bowl.
3 In a small bowl, mix together the dressing ingredients.
4 Add the potatoes and beans to the salad bowl with the dressing and toss together gently.
5 Divide the salad mixture among four plates and serve.