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Flageolet & Salmon Salad

Flageolet & Salmon Salad

Flageolet & Salmon Salad

Serves 4 

½ cup Sabarot flageolets
200g Akaroa hot smoked salmon
1 ripe avocado, peeled and cut into chunks
1 small bunch fresh radishes, thinly sliced
½ telegraph cucumber, thinly sliced 
Micro greens, to decorate
Dressing:
2 Tbsp extra virgin olive oil (EVO)  
1 Tbsp lemon juice
½ Tbsp of your favourite J. Friend & Co honey  
1 Tbsp dill, freshly chopped
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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