Smoked Salmon with Avocado Salad
Serves 2 as a light lunch
This delicious salad is packed with simple, fresh flavours and will take you mere minutes to throw together. Goat’s cheese or Parmesan shavings will all work well if you aren’t a fan of feta, but these are all strong-flavoured cheese and tend to be salty, so use them sparingly to avoid the flavour competing with the lovely salmon. Be sure to use the best-quality smoked salmon that fits your budget.
2 TB pine nuts
two handfuls wild rocket
1 TB olive oil
3 spring onions
1 large avocado
120g best-quality cold-smoked salmon
crumbled mild feta cheese
generous squeeze of fresh lemon
freshly ground black pepper
Toast the pine nuts in a hot, dry pan until golden. Set aside.
Place the rocket into a bowl. Drizzle over the olive oil and season with a little salt. Toss gently with clean hands to coat the leaves, then divide the salad between two bowls.
Use a sharp knife to trim and thinly slice the spring onions and the avocado and place them on top of the salad.
Divide the smoked salmon between the two salads, then crumble over a little feta. Generously season the salads with freshly squeezed lemon (catching the pips) and a crack or two of black pepper.