INGREDIENTS
20g parsley
half baguette
400g can borlotti beans
120g radishes
1 lemon (use half)
2 x 250g salmon fillets, skin off
Olive oil
Salt and pepper
1 tbs white wine vinegar
Pinch sugar
METHOD
1 Heat the BBQ or preheat the oven to 200C. Coarsely chop the parsley leaves and stems. Bake the bread for 8 mins or until golden brown.
2 Rinse and drain the beans.…
