• 1 cup of multi-coloured quinoa
• 150g fillet of hot smoked salmon (or 2 x 95g of canned salmon)
• ½ punnet of cherry tomatoes, halved 
• ½ cup whole almonds, toasted and chopped
• ½ head of broccoli, cut into medium florets
• 2 sprigs parsley, roughly chopped
• 1 sprig dill, roughly chopped 
• ½ cup cranberries
• 2 dollops of Greek-style yoghurt, to serve

Dressing 

• 3 anchovies fillets, finely chopped
• Juice and zest of 1 lemon
• ¼ cup of extra virgin olive oil 
• Salt and pepper

1. For the dressing whisk all of the ingredients together and season with salt and pepper.
2. Bring salted water to the boil in a saucepan and add the broccoli. Once the water comes back to the boil, cook for 2 minutes then strain and roughly chop.
3. Cook quinoa in the saucepan as per packet instructions. Once the quinoa has absorbed all of the water, cool for 5 minutes with the lid on.
4. Now, using a fork separate the grains. Return the chopped broccoli, tomatoes, almonds, cranberries, herbs and flaked fish.
5. Add the dressing to the warm salad and toss.
6. Serve with a dollop of yoghurt.