This salad has beetroot and prawn, cucumber, spinach and lettuce, tomatoes and grated carrot.
Every Wednesday my daughter’s class at school take it in turns to bring in cakes, lucky children! It was our turn last week and we did a variation on my daughter’s favourite, lemon drizzle cake with lemon butter cream icing.
The salmon is dressed with herbs, especially parsley, and lemon, the salad includes spinach and tomatoes and the samphire adds a seaside vitamin boost to the dish!
Warm from the oven my rustic scones have strong mature cheddar cheese in roughly cut chunks and a mix of white self raising flour and brown wheat flour.