6 Portions
• 150 g green beans, trimmed
• 170 g asparagus
• 1 x tin (400 g) chickpeas
• 1 cucumber, diced
• 350 g fresh, skinless salmon steak, diced
• 60 ml good-quality soya sauce
• 120 ml olive oil
• juice and zest of 1 lemon
• 1 handful fresh coriander, finely chopped
• salt and freshly ground black pepper to taste
Place the green beans and asparagus in a large glass bowl. Pour over boiling water and leave for 5 minutes. Drain and allow to cool. Add chickpeas, cucumber and salmon. Whisk the rest of the ingredients in a separate bowl. Pour over the salad. Season well with salt and pepper. Mix lightly. Serve with bread of your choice.