Ingredients (Serves 2)

• ½ a cucumber, diced into 1cm pieces
• 1 tsp brown sugar
• 1 tbsp white wine vinegar
• 1 x 213g can of John West Wild Pink Salmon, drained – Remove skin and bone if preferred
• 1 tbsp chopped fresh dill (optional)
• a handful of mixed salad leaves
• Salt and pepper

Method

1. Toss the cucumber, sugar and vinegar together and season well with salt and pepper. Put the Salmon into a bowl and break up with a fork, season to taste and add the dill.
2. Mix the cucumber and Salmon together and serve

Nutritional Information (per serving)

• 178kcals
• 23g protein
• 7.5g fat (of which 1.5g saturated)
• 4.5g carbohydrate (of which 4g sugar)
• 0.8g fibre
• 1.1g omega-3