Shaved Courgette Salad with Salmon, Feta and Pomegranate

Ingredients

• 500g salmon fillets
• 20g dill sprigs, plus extra to sprinkle
• 2 large courgettes, trimmed, shaved into ribbons
• 70g rocket
• 200g feta, crumbled
• 100g pomegranate seeds
• 1 tbsp chopped mint leaves
• 1/2 tbsp chopped oregano leaves
• 1 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil, plus extra to drizzle
• 1 tbsp runny honey

Steps

1. Place the salmon fillets and dill sprigs in a deep pan and cover with cold water. Heat to medium until near boiling, then reduce to a simmer. Poach for 10-12 minutes for a slightly underdone centre, or 15-16 minutes for fully cooked.
2. Remove the salmon from the water, discard the dill, and drain on kitchen towel. Let cool slightly.
3. Whisk together the red wine vinegar, olive oil, and honey to make the dressing. Season with pepper.
4. Toss the courgette ribbons and rocket with the dressing and transfer to a platter. Top with crumbled feta, pomegranate seeds, chopped mint and oregano. Flake the salmon over the top, removing the skin. Finish with a drizzle of olive oil, pepper, and dill fronds.