Ingredients (Serves 2)
• 100g quinoa
• 1 small cucumber, diced
• 100g cherry tomatoes, halved
• 2 tbsp fresh dill, chopped
• 1 tbsp extra virgin olive oil
• ½ lemon, juiced
• Salt and black pepper, to taste
• 100g Sankey’s Smoked Salmon, torn into pieces
• 2 tbsp Greek yoghurt (optional, for serving)
Method
1. Cook the quinoa – Rinse the quinoa under cold water, then cook according to packet instructions (usually simmering in double the amount of water for about 12-15 minutes). Drain and allow to cool.
2. Prepare the salad – In a bowl, combine the cucumber, cherry tomatoes, and fresh dill. Drizzle with olive oil and lemon juice, then season with salt and black pepper.
3. Assemble the lunch pot – Divide the cooled quinoa between two containers or bowls. Top with the salad mix and scatter Sankey’s Smoked Salmon over the top.
4. Serve or store – Enjoy immediately, or store in the fridge for a fresh and flavourful lunch. Add a dollop of Greek yoghurt before serving if desired.
A simple, nutritious, and delicious way to enjoy Sankey’s Smoked Salmon!
