Ingredients
- 200g cous cous
- 400ml hot vegetable stock
- 150g fine green beans, trimmed and halved
- 60g mixed seeds, such as pumpkin, sunflower, sesame, toasted until golden
- 1 large avacado, halved, stone removed and chopped
- 150g cherry tomatoes, halved
- 2tbsp chopped fresh dill
- 2tbsp chopped fresh chives
- 1 lemon, juice only
- 2tbsp extra virgin olive oil
- 300g leftover salmon, flaked into large pieces
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