The Summer weather in the UK seems to be holding out. So I thought it would be great to share 2 new salad recipes with you. They’re delicious and healthy but also quick so that means more time outdoors in the sun topping up the tan.

Give these a try and let me know how you get on …

WILD SALMON SALAD

INGREDIENTS

• 600-700g wild salmon
• 2 bay leaves
• 6 peppercorns
• 1 sprig dill
• 1 red pepper deseeded and chopped
• 1 green chilli deseeded and sliced
• 3 inches cucumber chopped
• 1 garlic clove chopped
• 125ml plain unsweetened yogurt
• 1 head radicchio or any lettuce will do

INSTRUCTIONS

• Put salmon into saucepan of cold filtered water
• Add bay leaves, peppercorns and dill
• Bring to boil, turn off heat, cool
• Remove salmon, take off skin, flake the flesh
• Combine red pepper, chilli, garlic, cucumber and yogurt in bowl
• Mix in salmon gently
• Serve salmon mix on top of salad and enjoy

TANGY TIGER PRAWNS

INGREDIENTS

• ½ cucumber peeled and chopped
• 4 large tomatoes chopped
• 2 tbsp groundnut oil
• 3 teasp sesame oil
• 1 green pepper cored, deseeded and chopped
• 1 fresh red chili, deseeded and chopped
• 6 thin slices fresh ginger peeled
• 2 garlic cloves finely chopped
• 12 large tiger prawns in shells (cooked or uncooked)
• 1 teasp non-MSG soy sauce
• 6 spring onions thinly sliced

INSTRUCTIONS

• Mix cucumber and tomatoes
• Add to serving bowl
• Heat oils in frying pan over high heat
• Add green peppers, chilli, ginger, garlic and stir
• Add prawns (if cooked they’ll take 2-3mins, if uncooked 4-5mins)
• Stir vigorously to ensure all coated in oil/spices
• Arrange prawns on top of salad
• Garnish with spring onions