Flageolet Bean and Salmon Salad
½ cupverts beans
200g Akaroa hot smoked salmon
1 ripe avocado, peeled and cut into chunks
1 small bunch fresh radishes, thinly sliced
½ thinly sliced telegraph cucumber
Micro greens, to decorate
1 Tbsp lemon juice
½ Tbsp of your favourite
1 Tbsp fresh chopped dill
Sea salt and pepper to taste
Cook beans in simmering unsalted water until they are tender, drain.
Meanwhile, make the dressing by combining EVO, lemon juice, honey and dill. Season to taste.
Dress the warm beans with two thirds of the dressing.
When you are ready to plate, arrange ¼ of the beans on each plate.
Add avocado, cucumber, radish slices and hot smoked salmon.
Drizzle with the remaining dressing and garnish with micro greens.
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