Red Salmon, Caper and Rocket Salad

Ingredients

1 tablespoon olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 tablespoon of warm water
2 tablespoons baby capers, rinsed, drained
415g can red salmon, drained, flaked
1/4 cup pitted kalamata olives
1 small capsicum (red or yellow), sliced
1/2 cup cherry tomatoes, halved
3 firmly packed cups wild rocket
6 soft-boiled eggs, halved
1 tablespoon parmesan cheese
Salt and pepper to season

Method

Step 1: Combine olive oil, vinegar, lemon juice and 1 tablespoon warm water in a large bowl. Season to taste with sea salt and freshly ground black pepper.
Step 2: Add the capers, flaked salmon, olives, capsicum, tomatoes and rocket to the bowl and toss gently to combine. Divide among serving plates and top with the halved eggs and parmesan.

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