Salmon, asparagus and lentil salad
40 g, puy variety
Salmon, pink, canned in springwater, drained
1 105g can
Frozen green peas
100 g, sliced diagonally
½ individual, finely chopped
15 g, leaves picked
2 tsp, chopped
99% fat-free plain yoghurt
Whole grain mustard
- Bring a medium saucepan of water to the boil, add a pinch of salt and cook lentils for 20 minutes or until tender. Add peas and asparagus for the last 5 minutes.
- Drain well and transfer to a medium bowl and stir through chopped celery, watercress and dill. Mix in salmon.
- Whisk together yoghurt, mustard and lemon juice in a small bowl and drizzle over salad to serve.