Ingredients
2 salmon fillets, patted dry
1 large yellow courgette
100g Green beans
200g cooked freekeh
2 tbsp Governor Extra Virgin olive oil
Dressing
1 tbsp chopped capers
2 tbsps lemon juice
1 tbsp chopped tarragon
5 tbsps the Governor Extra Virgin Olive Oil
Method
1. Make the dressing by whisking all of the ingredients together.
2. Using a peeler, slice the courgette into thin ribbons. Pour half the dressing over the courgettes then set aside.
3. Heat a pan of water and steam the beans for 5mins. Drain.
4. Heat a frying pan to medium then add 1 tbsp of extra virgin olive oil. Add a pinch of salt to the salmon and place skin side down in the pan, cook for 4mins. Flip and then cook for roughly a further 30seconds-1 minute.
5. Place the freekeh into your serving bowls, mix in the beans and arrange the courgettes in swirls. Top with the salmon and pour over the rest of the dressing.
