Healthy, easy to make and so delicious. This is a great Sunday lunch if you want to keep it light andfresh. Serve it as a side on BBQ to amaze your guests or as a starter. Either way you will not be disappointed.

Cooking and prep time is about 30 minutes and serves 2

Ingredients:
5-7 small baby potatoes, washed
125gr of hot smoked salmon
100ml of natural yoghurt
½ red onions chopped finely
Handful of sliced chives
1 bag of mixed rocket salad, watercress, spinach – washed and stems removed
1 pomegranate – slice in half and remove seeds by tapping the fruit with a wooden spoon
Pinch of sea salt

Method:
Slice the potatoes in 3-4mm slices. Add the potatoes to a pan of water and bring to the boil. Boil for about 12 minutes or until done.
Drain and set aside to cool.
Once cooled place the potatoes in a large mixing bowl and add the yoghurt and mix well. Season to taste.
Add the leaves, chopped onion and chives. Mix well
Serve in a deep plate. Flake the salmon over the salad followed by the pomegranate + juices.