Grilled salmon with white bean salad
fresh flat-leaf parsley
canned cannellini beans, rinsed, drained
Combine 50g cherry tomatoes (quartered), ¼ red onion (thinly sliced), 1 tbs finely chopped fresh flat-leaf parsley and 1 tsp each of olive oil and lemon juice. Season well. Combine ½ cup canned cannellini beans (rinsed, drained), 1/4 celery stick (finely chopped) and ½ cup rocket leaves. Preheat a chargrill, Cook 120g skinless salmon fillet to your liking. Serve with bean salad, tomato mixture and steamed asparagus.