Flageolet beans with fennel and flaked salmon

After a winter of hot soups, I’m always craving a good crisp salad like this one packed with carrot, beetroot and parsley. It’s not completely raw because of the lentils, toasted sunflower and pumpkin seeds that add extra crunch. The cranberries work to add a yummy sweet surprise.

Ingredients

2 cups	Kidney beans, green (Main)
1	Fennel bulb, sliced thinly
½	Chillies, sliced thinly
½	Red peppers, chopped small
½ cup	Dill
500 g	Salmon, cooked (Main)
1 serving	Lime wedges, to serve

Dressing

3 Tbsp	Oil, flavourless
2 Tbsp	Sweet soy sauce
1 Tbsp	Lime juice
1 Tbsp	Oyster sauce
1 Tbsp	Honey

Directions

1. First make the dressing. Mix the oil, soy, lime, oyster sauce and honey in a small jar and shake well.
2. Place the beans, fennel, chilli, pepper, dill, salt and pepper in a large bowl. Pour the dressing over and mix well. Flake the salmon into small pieces, then fold through the salad carefully, without breaking it up.
3. Serve in a large bowl with lime on the side

See more of Angela's salad recipes

• Asparagus and orange salad
• Almost raw salad