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Flageolet Bean and Salmon Salad

Flageolet Bean and Salmon Salad

Serves 4 

½ cup Sabarot Flageolets  verts 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

2 Tbsp Salvagno Organic Extra Virgin Olive Oil

1 Tbsp lemon juice

½ Tbsp of your favourite Honey

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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