Poach 150g of salmon in water for around 5 minutes until just cooked then leave to cool, flake into pieces then chill. In a bowl, mix 1 tsp of olive oil, a squeeze of lemon, and 1 chopped chilli. Lightly dress the cooked salmon pieces in lemon and chilli oil. Meanwhile, tear 100g of iceberg lettuce, 100g of sliced cherry tomatoes, and peel a large carrot into ribbons. Fine dice ¼ of a cucumber then scatter over slice spring onions and a handful of chopped parsley. Garnish with 1 tbsp drizzle of natural yogurt for a dressing.