Ingredients:
• 500g chat (baby) potatoes, halved
• 2 bunches of asparagus, trimmed, halved
• 250g salad greens
• 1/3 cup coarsely chopped flat-leaf parsley
• ¼ cup coarsely chopped mint
• 8 small red radishes, scrubbed, thinly sliced
• 3 x 150g smoked salmon fillets, skin removed
• 4 green onions (shallots), sliced diagonally
Chili dressing:
• ¼ cup (60ml) lemon juice
• 1/3 cup (80ml) olive oil
• 2 tbs wholegrain mustard
• ½ long red chili, finely chopped
Preparation:
1. Cook potato in a large saucepan of boiling water for 6-8 mins, adding asparagus for last 2 mins of cooking time, until tender. Drain and refresh under cold water.
2. To make the chili dressing, whisk all ingredients in a bowl. Season to taste.
3. Combine potato, asparagus, salad greens, parsley, mint and radish in a bowl. Add half of dressing and toss to combine. Spoon onto a serving plate. Coarsely flake salmon over top of salad and drizzle with remaining dressing. Scatter over onion and serve.
*TIPS: You can leave out the chili from the dressing if it’s too spicy for the kids. • Use sliced smoked chicken instead of salmon, if you like.