4 radishes thinly sliced
1 tbsp sea salt flakes
1 tsp castor sugar
1 tsp coriander seeds, lightly toasted
200g of smoked salmon
2 tsp English mustard
2 tbsp olive oil
1 tbsp red wine vinegar
2 tbsp Rugani 100% Beetroot juice blend
2 cups of watercress leaves
½ a punnet of flat leaf parsley torn
25g walnuts, toasted
1 Green apple, cored and thinly sliced
4 radishes, sliced
- Mix together the Rugani 100% Beetroot Juice Blend, sugar, salt and coriander seeds.
- Pour over salmon and let chill for 15min for smoked salmon and 1 hour for salmon fillets
- Put mustard and 1 ½ tbsp olive oil in mixing bowl and whisk well before adding the vinegar and seasoning.
- Pour over watercress and parsley and mix well.
- Scatter walnuts, apple and radishes over the salad leaves and scatter salmon strips on top of salad.