Roasted salmon, pepper & broad bean salad - Good Food Middle East
Prepare this vibrant salad ahead, then throw together at the last minute when your guests arrive
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Ingredients
- 3 red peppers, halved and deseeded
- 4 tbsp olive oil, plus extra for roasting
- 4 skinless, boneless salmon fillets
- 3 tbsp capers, rinsed
- 2 tsp balsamic vinegar
- 1 garlic clove, crushed
- small bunch basil, finely shredded, plus a few whole leaves
- 100g broad beans, double podded
- 2 avocados
- squeeze lemon juice
- 1 fennel bulb, very thinly sliced
- 100g bag rocket
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