Ready in 10 minutes

Serves 2

Empty a large bag of mixed winter salad leaves (such as spinach, lamb's lettuce, rocket and Chinese leaves) into a large bowl. Add still-warm lightly cooked fine green beans, shelled broad beans, crumbled feta cheese and sun blush tomatoes. In a saucepan make a warm dressing of equal quantities of olive oil and lemon juice and season. Add chunks of wild Alaska canned salmon to the salad and pour over the dressing. Toss together gently and serve immediately