Smoked salmon & chicory salad with yuzu dressing

Name: Smoked salmon & chicory salad with yuzu dressing
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 1½ tbsp olive oil; 2 large echalion shallots (about 180g), halved and finely sliced; 300 g pouch cauliflower, kale and couscous; 2 tbsp Cooks' Ingredients Yuzu Juice; ½ tbsp clear honey; 100 g No.1 Heather Honey Smoked Scottish Salmon; 140 g pack red chicory, leaves separated; 20 g pack dill, chopped

Yuzu tastes like a mix of grapefruit and orange – it gives a lovely tang to salad dressings.

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HealthyLow in saturated fat2 of your 5 a day

Serves2
CourseLunch
Prepare10 mins
Cook10 mins
Total time20 mins
Pluscooling

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1½ tbsp olive oil
2 large echalion shallots (about 180g), halved and finely sliced
300g pouch cauliflower, kale and couscous
2 tbsp Cooks' Ingredients Yuzu Juice
½ tbsp clear honey
100g No.1 Heather Honey Smoked Scottish Salmon
140g pack red chicory, leaves separated
¼ x 20g pack dill, chopped

Heat ½ tbsp oil in a large frying pan over a medium-low heat, then add the shallots with a pinch of salt and fry for 10 minutes until soft; set aside. Meanwhile, heat the couscous mix according to pack instructions, then allow to cool for a few minutes.
In a large bowl, use a fork to whisk together the remaining 1 tbsp oil, the yuzu juice, honey and 1 tbsp water until combined; season. Tear the salmon into bitesized pieces. Tip the cooked shallots, couscous mix, chicory, salmon and most of the dill into the bowl with the dressing and toss together. Divide between 2 bowls or plates; scatter over the remaining dill and a little freshly ground black pepper.