Bittersweet salmon salad

Ingredients

• 1 romaine lettuce, trimmed and torn into large pieces
• 50g bag rocket leaves
• 3 fresh mint sprigs, leaves picked
• 2 carrots, cut into thin strips using a vegetable peeler
• 1 pomegranate, seeds only
• 400g salmon fillet, cooked and flaked into big chunks

For the dressing

• 3 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• ½ tsp English mustard powder
• ½ tsp runny honey