- 3 red peppers, halved and deseeded
- 4 tbsp olive oil, plus extra for roasting
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 skinless, boneless salmon fillets
- 3 tbsp capers, rinsed
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- 2 tsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 1 garlic clove, crushed
- small bunch basil, finely shredded, plus a few whole leaves
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 100g broad beans, double podded
A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…
- 2 avocados
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- squeeze lemon juice
- 1 fennel bulb, very thinly sliced
Like Marmite, fennel is something that you either love or hate – its strong aniseed…
- 100g bag rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
Heat oven to 220C/200C fan/gas 7. Rub the peppers with a little olive oil, put in a roasting tin and cook in the oven for 15 mins. Rub the salmon with a little oil, add to the tin and roast for 8 mins more. Lift out the peppers, pop into a bowl, cover with cling film and set aside. Cool the salmon, then chill until ready to serve.
When cool enough to handle, peel the skin from the peppers, then slice the flesh into strips. Mash the capers with the oil and vinegar, garlic and seasoning. Mix with the pepper strips, any pepper juices and the shredded basil. Set aside.
Blanch the beans in boiling, salted water for 2-3 mins until just tender. Drain and rinse under cold water to cool. Set aside until ready to serve.
To serve, flake the salmon into large chunks. Halve, stone and roughly chop the avocados, squeezing over a little lemon juice to stop them browning. Layer the fennel, rocket, basil leaves, avocado, beans, salmon and peppers with their dressing on a large platter. Gently toss, then serve immediately with crusty bread.