Summertime salmon, fennel and pearled spelt salad
This is a great summer salad that can be rustled up with last night’s cooked salmon and leftover vegetables, or made fresh on the day.
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Ingredients
- 400 g cooked salmon
- 200 g pearled spelt
- 1 large or 2 smaller fennels
- 1 large bunch of radishes
- 1 handful of cooked green beans
- 1 tsp horseradish sauce
- 1 tsp mustard
- 1 lemon, zest and juice only
- 100 ml vegetable oil such as rapeseed or olive
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