Get your dose of omega-3 with a summer salad that features wild salmon, wholewheat pasta, broccoli and beans to make it filling and healthy
Prep:10 mins
Serves 2
75g wholewheat penne125g broccoli florets125g fine beans, trimmed and halved1 tbsp white miso paste1 tsp grated ginger2 tbsp sunflower seeds1 tbsp extra virgin rapeseed oil2 x skinless cooked wild salmon fillets
STEP 1Boil the pasta for 5 mins, then add the broccoli and beans, and cook 5 mins more or until everything is tender.STEP 2Drain, reserving the water, then tip the pasta and veg into a bowl and add the miso, ginger, seeds, oil and 3 tbsp pasta water. Flake the salmon into the pasta in large pieces and toss well. Spoon into containers and keep in the fridge until ready to eat.
