Serves 1
• 100g sugar snap peas (or green beans)
• 1 hot smoked salmon (or mackerel) fillet broken into flakes
• Handful of pitted black olives
• 1⁄2 red pepper, deseeded and sliced 
• 3 sun-dried tomatoes, drained and chopped
• 100g or couple of handful of mixed salad greens
• 1 tsp capers (optional)
• Roasted butternut squash (optional)
• Finely sliced fennel

Pesto
• 2 tbsp olive oil
• 2 tbsp lemon juice
• Large Handful of basil leaves
• 1 tbsp pine nuts (or sunflower seeds)
• a good pinch of sea salt and freshly ground black pepper
• 1 tbsp nutritional yeast flakes

1. Blanch the sugar snap peas or beans by boiling for 1-2 minutes. Drain immediately, then place under running cold water.
2. Put all the pesto ingredients into a small blender and blend for a minute or so, until well combined. Add a dash of water if needed to blend.
3. Toss all the salad ingredients together with the pesto – plate and then scatter over the salmon to serve.