Flageolet beans with fennel and flaked salmon
After a winter of hot soups, I’m always craving a good crisp salad like this one packed with carrot, beetroot and parsley. It’s not completely raw because of the lentils, toasted sunflower and pumpkin seeds that add extra crunch. The cranberries work to add a yummy sweet surprise.
|2 cups||Kidney beans, green|
|1||Fennel bulb, sliced thinly|
|½||Chilli, sliced thinly|
|½||Red pepper, chopped small|
|500 g||Salmon, cooked|
|1 serving||Lime wedges, to serve|
- First make the dressing. Mix the oil, soy, lime, oyster sauce and honey in a small jar and shake well.
- Place the beans, fennel, chilli, pepper, dill, salt and pepper in a large bowl. Pour the dressing over and mix well. Flake the salmon into small pieces, then fold through the salad carefully, without breaking it up.
- Serve in a large bowl with lime on the side
See more of Angela's salad recipes