Summertime salmon, fennel and pearled spelt salad
- 400 g (14.1oz) cooked salmon
- 200 g (7.1oz) pearled spelt
- 1 large or 2 smaller fennels
- 1 large bunch of radishes
- 1 handful of cooked green beans
- 1 tsp horseradish sauce
- 1 tsp mustard
- 1 lemon, zest and juice only
- 100 ml (3.5fl oz) vegetable oil such as rapeseed or olive
- Season the salmon generously with salt and pepper and roast in the oven at 200C for 20 minutes or until the salmon is cooked through.
- Sprinkle with the juice and zest of a lemon and set aside to cool.
- Follow the cooking instructions on the pearled spelt packet, making sure to season the water with a spoonful of salt.
- Cook al dente and drain off any excess water.
- Allow to cool whilst you prepare the remainder of the salad.
- Finely slice the fennel and place in a bowl along with halved or quartered radishes and sliced, cooked green beans.
- Make a horseradish and mustard dressing with the remaining ingredients, season to taste and toss the fennel, radishes, and green beans in this.
- Add to the pearled spelt and toss together to distribute the ingredients.
- Flake the Norwegian salmon into bite-size chunks and gently scatter through the salad - be careful, as if you mix too harshly the Norwegian salmon will flake too much.
- Serve with wedges of lemon, or a dollop of creme fraiche and some fresh herbs of your choice.
salmon, spelt, fennels, radishes, handful, horseradish sauce, mustard, lemon, vegetable oil
Taken from www.lovefood.com/guide/recipes/21601/summertime-salmon-fennel-and-pearled-spelt-salad (may not work)