• 500g baby potatoes
  • 200g asparagus tips
  • 1 medium red pepper, cut into strips
  • 1 medium orange pepper, cut into strips
  • 200g fine green beans, trimmed
  • 200g cherry tomatoes, halved
  • 200g purple sprouting broccoli, divided into small florets
  • 120g bistro salad
  • 100g radishes, washed, trimmed and thinly sliced
  • 80g black olives
  • 3 spring onions, trimmed and finely sliced
  • 8 quail eggs, boiled and halved
  • 2 tbsp pomegranate seeds
  • 2 wild salmon fillets, about 230g

For the glaze

  • 1 tbsp pomegranate molasses
  • 1 tbsp clear honey

For the dressing

  • 4 tbsp extra virgin olive oil
  • Pinch of salt
  • Pepper to taste

To serve

  • a drizzle of pomegranate molasses to taste


  1. 1

    Preheat the oven to 200°C/fan 180°C/gas mark 6.

  2. 2

    Mix the ingredients for the glaze and season with little salt and pepper.

  3. 3

    Put the salmon fillets skin-side down on a baking tray, brush with the glaze and cook in the preheated oven for about 15 minutes. Remove from the oven and set aside. 

  4. 4

    Meanwhile put the potatoes in a large pot of cold water large enough to hold all of them. Bring to the boil, add 1 tsp of fine salt then simmer for 12-15 minutes or until tender. Drain, cool down, halve and set aside. 

  5. 5

    Cook the asparagus in boiling water for about 3 minutes or until tender. Drain and set aside. Reserve the water. 

  6. 6

    Add more water to the pan, bring again to the boil and cook the sprouting broccoli until tender, it depends on the size of the florets. Drain and leave to cool.

  7. 7

    Bring another pan of water to the boil and cook the fine green beans for about 5-6 minutes or until soft but still crunchy.

  8. 8

    Cook the quail eggs in boiling water for 3-4 minutes, drain and cool under cold running water. Peel the eggs and cut in halves.

  9. 9

    Lay out a bed of bistro salad on a big serving plate, arrange all the vegetables in bunches. Add the eggs, the olives and the salmon cut into chunks. 

  10. 10

    Scatter the pomegranate seeds on top.

  11. 11

    Put all the ingredients for the citronette dressing except for the oil in a little bowl and whisk in the oil to emulsify. 

  12. 12

    Spoon the dressing over the top of the salad and sprinkle with the chopped spring onion.

  13. 13

    Drizzle with a little pomegranate molasses to taste and serve. 

Nutritional Details

Each serving provides
  • Energy 2202kj 526kcal 26%
  • Fat 28.0g 40%
  • Saturates 4.9g 25%
  • Sugars 20.0g 22%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 364kj/87kcal

Each serving provides

37.0g carbohydrate 11.0g fibre 24.0g protein Three of your 5 a day

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