This salmon salad with beans, smashed potatoes and crème fraiche dressing is a tasty meal that will keep you full all night long.

SERVES 6 // COOK TIME 30 min

INGREDIENTS
For the salad
800 g baby potatoes, parboiled
50 ml olive oil
2 red onions, thinly sliced
Juice of 1 lemon
400 g green beans, topped and tailed
300 g baby salad leaves
300g hot-smoked salmon with mustard, in chunks
For the dressing
250 ml crème fraiche
150 ml olive oil
20g dill, roughly chopped
10g flat-leaf parsley, chopped
Juice of 1 lemon

METHOD
For the salad
1. Preheat oven to 200°C.
2. Place the potatoes on a baking tray. Gently squash them with a fork. Drizzle with oil and season. Cook for 25 minutes or until golden.
3. Squeeze the lemon over the onions and leave to marinate.
4. Cook beans in salted water for 5 minutes. Refresh in iced water.
5. Place all ingredients in a bowl.
For the dressing
1. Combine all of the ingredients and season. Serve with the salad.

We all know that no matter how you love to eat it, avocados will always make a winning meal. We rate you get a bit adventurous and try your hand at making our avo sushi cake.

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