Hot smoked salmon & chickpea chopped salad

Flaking hot smoked salmon into pulses, fresh veggies and herbs is always an excellent place to start when the sun’s out and you don’t want to cook. Chaat masala brings fresh fruity spice to the dressing, tying all the flavours together beautifully.

Ingreadient

• 2 sticks celery
• 4 large classic vine tomatoes, halved and deseeded
• 1 cucumber, halved and deseeded
• 400g can chickpeas, drained and rinsed
• 1 small onion, finely diced
• 2 x 160g packs 2 Scottish Hot Smoked Salmon Fillets With Honey Marinade, flaked, skin removed
• 1 tbsp Cooks’ Ingredients Chaat Masala
• 1 lemon, juice, plus wedges to serve
• 2 tbsp extra virgin olive oil, plus extra to drizzle
• ½ x 25g pack mint, leaves picked and torn
• 25g pack coriander, leaves chopped
• 1 pinch chilli flakes

Step by step

1. Chop the celery, tomatoes and cucumber into chickpea-sized pieces, then put into a large bowl with the chickpeas, onion and salmon.
2. Add the chaat masala, lemon juice and oil, season well and toss. Stir through the herbs, then sprinkle with some chilli flakes and drizzle with a little oil, with lemon wedges for squeezing over.