Salmon rice salad

Fodmap, try at half as much rice 50g

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook rice and salmon in salted boiling water. Remove skin of fish once cooked

Step 2

Slice red pepper into thin strips and add to a bowl.

Step 3

Finely chop chives and add to the bowl.

Step 4

Finely dice cucumber, tomatoes and carrots, and add to the bowl.

Step 5

Roughly chop walnuts and add to the bowl.

Step 6

Make the dressing in a small bowl.

Step 7

Add balsamic vinegar, garlic infused olive oil, wholegrain mustard, sugar, and a large pinch of salt and pepper. Beat with a fork until combined.

Step 8

One the rice and salmon are cooled add to the large bowl along with the rocket (arugula), and toss together with the vegetables.

Step 9

Pour in the dressing and toss again