Lunch Box: Hot Smoked Salmon Bowl with Miso Lemon Vinaigrette

Bring a large saucepan of salted water to the boil. Meanwhile, halve any larger Jersey potatoes so they’re all roughly the same size. Once the water’s boiling, add the potatoes and cook for 10–15 mins until a knife slides in easily. Drain and set aside to cool slightly.

Peel and finely slice the red onion. Add to a small bowl, squeeze over the juice of ¼ of the lemon and add a pinch of sea salt. Massage with your hands for 30 seconds to soften and lightly pickle. Set aside.

Finely chop the chives. In a large mixing bowl, stir together the Greek yoghurt, chopped chives, half the wholegrain mustard, and a good pinch of salt and pepper.

Once the potatoes are cool enough to handle, toss them into the yoghurt mix and stir until well coated.

In a small bowl, whisk together the miso paste, remaining lemon juice, white wine vinegar, olive oil, remaining mustard, and honey. Season with salt and pepper to taste.

Thinly slice the cucumber. Rinse and dry the spinach. Flake the hot smoked salmon into bite-sized chunks, removing any skin if needed.

Divide the spinach and cucumber between bowls or containers. Add a generous scoop of potato salad, then top with the flaked salmon and quick-pickled onions. Finish with a good drizzle of the miso vinaigrette.