Warm Quinoa Salad with Avocado, Pancetta and Alaska Smoked Salmon


2 tsp Dijon mustard
2 tbsp red wine vinegar
2 tbsp olive oil
Dash of honey
Sea salt flakes
Freshly ground black pepper
1 packet of cooked red and white quinoa
200g tender-stem broccoli, cut into small florets and blanched
250g sliced Alaska smoked salmon
1 small avocado, peeled and diced
75g frozen edamame beans or peas
4 spring onions, finely chopped
A handful of parsley leaves
A handful of mint
2 small punnets salad cress, snipped
4 eggs, boiled
4 rashers crispy Pancetta


Whisk the Dijon mustard and red wine vinegar together in a bowl then whisk in the olive oil and honey and season well.

Add the quinoa along with the broccoli, smoked salmon, avocado, edamame beans or peas and spring onions, then toss everything together. Add the herbs and cress and toss again. Top with a warm boiled egg and some crispy Pancetta.