Light and refreshing – this is a perfect meal for after work during the spring/ summer months. A dijon mustard vinaigrette goes well. 
Ingredients:
smoked salmon
broccoli (chopped into small chunks)
2 whole tomatoes (each cut in half)
handful of chopped spring onions
2 cloves garlic (roughly chopped)
1 tbpsn balsamic vinegar
basil
olive oil
fresh lettuce (any kind)
radishes (sliced)
1 ball mozzarella (sliced)
a few olives
few slices of cucumber
Vinaigrette:
2 tpsn dijon mustard
4 tbpsn olive oil
juice of half a lemon
- Preheat the oven to gas mark 5/ 180 degrees celsius
- For the vinaigrette: add all the ingredients to a bowl, mix well and put to one side
- Add the halfed tomatoes to a baking dish. Put the chopped garlic into the dish with some olive oil and balsamic vinegar. Make sure the tomatoes are covered and place in the oven for about 20 mins
- Put the broccoli into a pan, add boiling water and put onto boil
- Take each serving plate and add the salad to the plate. Add the radishes and a few cucumbers around the side
- Gently slice the smoke salmon and place around the plate and in the middle. Sprinkle with some chopped spring onions and olives
- Drain the broccoli and place onto the plate
- Take the tomatoes out of the oven, add the basil on top and place each half onto each side of the plate and the slices of mozzarella underneath
- Serve with lemon wedges and the dijon mustard vinaigrette
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