Serves 6

Ingredients:

• 200g smoked salmon (cut into 30mm strips)
• 2 small fennel bulbs
• 3 medium firm nashi pears
• 2 cups baby rocket leaves
• 1 cup radicchio heart leaves ( or mixed salad leaves)
• 2 small zucchini
• 4 tablespoons walnut pieces
• 4 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• Freshly ground black pepper

Method:

• Trim away the outer layer from the fennel bulbs, wash and thinly slice and place in a bowl
• Wash, quarter and core the pears, slice thinly and add to the fennel
• Wash the zucchini and cut into long ribbons (using a vegetable peeler)
• Place into the bowl along with all the remaining ingredients
• Toss gently together, check for seasoning and serve immediately

How to tell good quality smoked salmon:

• Even consistency of colour
• Texture is firm and doesn’t fall apart when handled
• It’s moist; not too oily or salty
• Feels meaty in the mouth not mushy