Summertime salmon, fennel and pearled spelt salad

1. 1

   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.

2. 2

   Sprinkle with the juice and zest of a lemon and set aside to cool.

3. 3

   Follow the cooking instructions on the pearled spelt packet, making sure to season the water with a spoonful of salt.

4. 4

   Cook al dente and drain off any excess water.

5. 5

   Allow to cool whilst you prepare the remainder of the salad.

6. 6

   Finely slice the fennel and place in a bowl along with halved or quartered radishes and sliced, cooked green beans.

7. 7

   Make a horseradish and mustard dressing with the remaining ingredients, season to taste and toss the fennel, radishes, and green beans in this.

8. 8

   Add to the pearled spelt and toss together to distribute the ingredients.

9. 9

   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.

10. 10

    Serve with wedges of lemon, or a dollop of creme fraiche and some fresh herbs of your choice.

* Per serving · 4 servings · Values may vary.

No additional tips available.