Warm Quinoa Salad with Avocado, Pancetta and Alaska Smoked Salmon

Ingredients

• 2 tsp Dijon mustard
• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• Dash of honey
• Sea salt flakes
• Freshly ground black pepper
• 1 packet of cooked red and white quinoa
• 200g tender-stem broccoli, cut into small florets and blanched
• 250g sliced Alaska smoked salmon
• 1 small avocado, peeled and diced
• 75g frozen edamame beans or peas
• 4 spring onions, finely chopped
• A handful of parsley leaves
• A handful of mint
• 2 small punnets salad cress, snipped
• 4 eggs, boiled
• 4 rashers crispy Pancetta