Salmon, Fennel and Kale Salad

Ingredients

• 2 tbsp Frozen peas
• 50g / 1.76oz finely chopped Kale leaves
• 2 tsp Extra virgin olive oil
• 45g / 1.59oz left-over Cooked black rice
• 50g / 1.76oz baby Baby spinach
• 1 tbsp thinly sliced Red onion
• 0.5 thinly sliced Fennel bulb
• 75g / 2.65oz left-over Cooked salmon
• 0.25 small diced Avocado
• 1 handful Mint leaves
• 1 squeeze Lemon juice
• 1 tbsp roughly chopped Peanuts

Preparation

1. Place 2 tbsp Frozen peas in a small heatproof bowl, cover with boiling water and stand for 10 minutes. Drain the peas.
2. Meanwhile, put 50g finely chopped Kale leaves in a bowl and massage the leaves with 2 tsp Extra virgin olive oil for about 3–4 minutes or until softened.
3. Put half the Kale in a jar, followed by half the 45g left-over Cooked black rice and half the 50g Baby spinach.
4. Add 1 tbsp thinly sliced Red onion and 0.5 thinly sliced Fennel bulb.
5. Add the remaining Kale, Cooked black rice, and Baby spinach.
6. Add 75g left-over Cooked salmon, Frozen peas, 0.25 small diced Avocado, and 1 handful Mint leaves.
7. Drizzle 1 squeeze Lemon juice and 1 tbsp roughly chopped Peanuts over the salad, then put the lid on the jar.