1 red pepper a little oil 8oz/225g salmon fillet 14oz/100g best peeled prawns 1 small cauliflower, in florets, lightly blanched 1 onion, peeled and finely chopped mint sprig for garnish For the dressing: 1 tsp. Dijon mustard 1 Tbs. white wine vinegar 1/2 tsp. runny honey 4 Tbs. sunflower oil salt and freshly ground black pepper 1 Tbs. mint leaves, finely chopped
Instructions
1) First roast the pepper. Brush with oil and either roast at 400F, 200C or grill until just soft and charred, turning. Cool, then de-seed and slice into strips. Place strips in a large bowl.
2) Next poach salmon and cod separately, or cook in the microwave. Cool. Skin and flake removing any bones. Add to bowl of peppers with prawns. Add cauliflower florets and onion.
3) For the dressing, whisk mustard with white wine vinegar and honey. Add soy and whisk in oil pouring it in a thin, constant stream. Season with salt and freshly ground black pepper. Stir in mint. Pour dressing over salad and toss lightly with finger tips to coat. Pile on to a platter and decorate with a mint sprig.
