Ingredients: 1 tbsp olive oil 2 salmon fillets, skin on 50g of unhulled tahini Juice of 1 lemon A pinch of Salt 1 fennel bulb, shaved on a mandolin Handful of mint Heat the olive oil in a large ...

Divide cauliflower puree between 4 plates and place salmon fillets on top. Toss fennel, jerusalem artichoke, parsley, salad leaves and red onion together and place on top of salmon. Spoon currant ...

To serve, set seared fillets in center of four plates. Arrange marinated cucumbers and beets around salmon. In a small bowl, dress watercress with a squeeze of lemon juice and 1 tablespoon olive ...