Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Peel and finely chop the shallots. Drain and rinse the white beans. Roughly chop the Romaine lettuce. Halve the apples, remove and discard the stem and core. Slice the apple thinly.
2 Cook beans
Heat a large pan over a medium heat with a drizzle of olive oil. Once hot, add the shallots and white beans with a pinch of salt. Fry for 2 min.
3 Fry salmon
Meanwhile, portion the salmon into individual fillets. Heat a second pan over a medium heat with a drizzle of vegetableoil. Once hot, add the salmonfillets skin side down with a pinch of salt and cook for 3-4 min on either side until cooked through. Once cooked through, remove the pan from the heat and keep warm.
4 Blitz beans
Once the beans are ready, add them to a food processor with the butter and a squeeze of lemon juice. Blitz until smooth and season with salt and pepper. Add a splash of water if needed.
5 Assemble salad
In a large bowl, whisk the Dijonmustard, oliveoil, honey and whitebalsamicvinegar. Add the lettuce and apple slices to the bowl and toss.
Serve the salmon with the whitebean puree and salad to the side. Crumble the feta cheese over the top and finish with the walnuts.
Tip!Toast the walnuts in a hot, dry pan before adding them to the salad.