Beetroot and salmon salad

Instructions

1. Cook beans in a small saucepan of boiling salted water for 4 minutes or until tender. Drain. Refresh in iced water. Drain.
2. Combine cottage cheese and chives in a small bowl. Combine oil, mustard and vinegar in a small jar.
3. Arrange beans, mixed leaves, beetroot and salmon on a serving platter. Top the bread with cottage cheese mixture and cut each slice into 9 squares. Add to salad and drizzle with dressing.