SERVES 4
INGREDIENTS
For The Salad
200g green beans.
200g cherry tomatoes halved.
1 red onion peeled, washed and sliced.
1/2 cucumber diced.
1 bag of rocket washed.
1 apple peeled and sliced into thin slices.
400g cooked beetroot.
For The Dressing
1 teaspoon garlic granules.
1/4 teaspoon salt.
1 teaspoon black pepper.
1 tablespoon olive oil.
3 tablespoons balsamic vinegar.
1 tablespoon runny honey
1 teaspoon wholegrain mustard.
120g smoked salmon.
For the Avocado Pesto
1 avocado peeled; mashed.
1 tablespoon olive oil.
1 teaspoon black pepper.
1 teaspoon chilli powder.
1 teaspoon cumin granules.

METHOD
1. Blanch the green beans in boiling water for 4 minutes until they are tender. Drain in cold water, making sure they are rinsed completely. Then, set aside.
2. Chop the tomatoes, onion, cucumber, rocket, apple and beetroot. Place in a medium sized bowl. Add the green beans.
3. In a small bowl, mix the garlic granules, salt, black pepper, olive oil, balsamic vinegar, honey and mustard. Stir to combine.
4. Place the ingredients for the pesto either in a food processor or in a medium-sized bowl and stir them intensely for 2-3 minutes until smooth.
5. In a small skillet, dry-fry the walnuts for several minutes. Do not move away from the hob whilst cooking them as you do not want them to burn. Once warmed add to the salad and toss the ingredients to combine.
4. Add the smoke salmon into the salad. Distribute onto plates, then, dollop the salsa on top of each portion. Fab!
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