This recipe first appeared in Woman’s Day.
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Ingredients
Dressing
Method
1.Fill a medium saucepan with water. Add the salmon and lemon strips, then season. Bring to a gentle simmer on medium. Simmer for 2 minutes, then remove from heat and set aside, covered, for 10 minutes.
2.In a large bowl, combine the chickpeas, beans, avocado, tomato, capsicum, cucumber, onion and olives. Season.
3.For the dressing: In a jug, whisk all the ingredients together.
4.Serve salad topped with flaked salmon and halved egg. Sprinkle with parsley leaves and feta.
To make soft-boiled eggs, bring to the boil in cold water and simmer for 2 minutes.
Note