- lightly smoked salmon fillets
- 1 tbsp olive oil
- 2 small bulbs fennel
- 1 bunch radishes
- 75g (3oz) frozen soya beans
- 50g (2oz) black olives
- For the dressing
- Juice from 1 large lemon
- 4 tbsp olive oil
- 1 tbsp mint leaves, finely chopped
- 1 tsp salt
Cut the stalks from the top of the fennel and slice thinly. Cut the fennel in half and slice very thinly. Slice the radishes. Place the fennel and radishes in a bowl of iced water for ten minutes to crisp. Drain well and pat dry. Cook the soya beans from frozen in a pan of boiling salted water for 3-4 minutes. Drain and run under cold water.Place the fennel, radishes and soya beans in a large bowl, add the olives and mix well.
Whisk together all the dressing ingredients and pour over the fennel, mix well.
Heat a char-grill until very hot, brush the salmon fillets with the olive oil and cook for 2-3 minutes on each side or until cooked through. Divide the salad between four plates and place a fillet of salmon on top.