Salmon with spring salad and pumpkin hummus

Instructions

1 Boil, steam or microwave potatoes for 10-12 minutes, or until tender. Drain and halve or quarter them and set aside. In a small bowl, place peas. Pour boiling water over to blanche. Drain.

2 In a large bowl, place courgettes and lemon juice. Toss to coat and set aside.

3 Meanwhile, spray a large non-stick frying pan with oil and set over a medium heat. Cook salmon fillets for 4-5 minutes. Turn and cook for 1-2 minutes, or until browned and cooked to your liking.

4 Add avocado, rocket, peas and potatoes to courgette mixture. Drizzle with olive oil and toss to combine. Season salad