Teriyaki Salmon & Beetroot Salad | Florette Salad | Crafted by Nature, Perfected by Florette

Ingredients

• 1 bag Beetroot, approx 330g
• 1 bag of Florette Crispy, 170g
• 4 salmon fillets
• 6 tbsp teriyaki sauce
• 5 star anise
• 1 thumb-size piece of ginger
• 25g Brown Sugar
• 1 red onion, peeled & cut into 6 wedges
• 1/4 cucumber, halved with seeds removed & sliced
• 1 red chilli, cut into rounds
• 8 small gherkins, sliced
• 2 tbsp rice wine vinegar
• 1/2 tsp salt
• 1 tbsp caster sugar
• 2 tbsp boiling water