Quinoa with brown rice, hot smoked salmon, fennel and watercress salad

1.Cook frozen Birds Eye Quinoa with Brown Rice following packet directions.

2.Heat a non-stick frypan or chargrill plate over a medium high heat. Add fennel and cook until just beginning to soften and lightly charred.

3.Combine mayonnaise, mustard, capers, vinegar and water to make a dressing. ‘Loosen’ with a little extra water to adjust consistency, if required.

4.Combine Birds Eye Quinoa with Brown Rice, smoked salmon, fennel and dill. Spoon onto a large platter to serve.

5.Drizzle dressing over salad. Garnish with watercress and serve.