WEEKEND TREATS

 Hello ladies and gents this is the viking telling you that today we are talking about

Smoked salmon, quinoa & dill lunch pot

Preparation and cooking time

• Prep:15 mins
• No cook
• Easy
• Serves 2

This easy packed lunch is as delicious as it is nutritious, with crunchy cucumber and radishes and a herby, creamy dressing

Ingredients

• 2 tbsp half-fat soured cream
• 2 tbsp lemon juice
• ½ pack dill , finely chopped
• 250g pouch ready-to-eat quinoa (we used Merchant Gourmet)
• ½ cucumber , halved and sliced
• 4 radishes , finely sliced
• 100g smoked salmon , torn into strips

Method

STEP 1

First, make the dressing. Mix the soured cream and lemon juice together in a bowl, then add most of the dill, reserving a quarter for serving.

STEP 2

In another bowl, combine the quinoa with the cucumber and radishes, and stir through half the dressing. Season and top with the salmon and the rest of the dill.

STEP 3

Put the other half of the dressing in a small pot and drizzle over the quinoa just before serving.

And as always have a chilled day from the Viking