Springtime is here! Now that the weather is so nice, I prefer to have brunch outside in the park or on a bench during or after a nice walk (with a distance of 1.5 m). This brunch recipe fits perfectly in your Boho Tiffin and is delicious as a snack in the park or for lunch during a busy work day. And with one of the cheerful and colorful straps, you can easily take your Boho Tiffin with you during a walk. This Sunday it's my fresh salmon salad's turn, on a pepper & chili vegetable wrap, ready to go on a walk!

What do you need?

- A pack of pepper & chili tortilla wraps (No Fairytales)

- 1 salmon steak (fresh or frozen)

- 1 lemon

- 50g yogurt-based mayonnaise

- 50g cottage cheese

- 75g surimi sticks

- A small handful of arugula

- 1 tsp chives

- Olive oil, paprika spices, salt & pepper

1. Turn on the oven at 180 degrees and marinate the salmon in an oven dish with olive oil, salt, pepper and lemon slices. Place the dish with salmon in the oven and bake the salmon for 20-25 minutes. The salmon may still be a little pink on the inside.

2. Remove the salmon from the oven and let it cool until it is lukewarm.

3. Cut the surimi very finely and put it in a bowl. Add the mayonnaise, cottage cheese, 1 tsp chives, 1 tbsp lemon juice and a pinch of paprika powder and mix everything together. Cut the lukewarm salmon into small pieces and add them and mix well. Season the salmon salad with salt and pepper.

4. Take a pepper & chili tortilla wrap and top it with the salmon salad. Finish the wrap with a hand of arugula and roll it up!

Enjoy girls!

Love, Jessie