How to make hot smoked salmon, courgette and herby yoghurt

(Mindful Chef)

Hot smoked salmon, courgette and herby yoghurt

We've layered courgette ribbons over sugar snap peas, baby potatoes and heritage tomatoes, dressed with a creamy dill and coconut yoghurt dressing. The flaked hot smoked salmon adds a boost of omega-3 fatty acids for heart health.

120g heritage cherry tomatoes
120ml coconut yoghurt
1 lemon
1 tbsp oil
200g baby white potatoes
20g capers
2 x 130g hot smoked salmon fillet (skin on)
300g courgette
40g mixed salad leaves
80g sugar snap peas
Medium handful of fresh dill

Boil a kettle. Cut the baby white potatoes into quarters. Place the potatoes into a saucepan, cover with boiling water and add a pinch of sea salt. Simmer for 15 minutes until the potatoes have softened, then drain. Meanwhile, remove the ends of the courgette. Using a peeler, make long thin ribbons from the courgette. Place in a bowl with a pinch of sea salt and mix well (to soften the courgette).

Cut the heritage cherry tomatoes in half. Slice the sugar snap peas in half lengthways. Finely chop the dill. Remove the courgette from the bowl and gently squeeze out any liquid.

In a bowl, mix together the coconut yoghurt, the juice from half of the lemon and the dill. Then add the potatoes, sugar snap peas and the courgette ribbons. Season with sea salt and black pepper to taste and combine well.

Arrange the mixed salad leaves on two plates. Top with the potato salad and flake the salmon into small pieces over the top (it's ready to eat salmon). Arrange the heritage cherry tomatoes around the plate. Sprinkle over the capers and squeeze over the remaining lemon juice.

Recipe from Mindfulchef.com