Honey Glazed Salmon & Endive Salad

Preheat oven to 100ºC (400ºF).

Cut salmon into bite-sized squares. Mix honey and olive oil together and toss salmon chunks in the mixture. Spread salmon chunks across a baking tray and place in the middle of the oven for 10–12 minutes.

Halve the new potatoes and add to a pan of cold salted water. Bring to the boil and then cook for around 10 minutes, until they are tender and easily pierced with a fork but not falling apart. Once cooked, plunge into a bowl of cold water to cool quickly.

Finely chop the radish. Use a mandoline slicer if you have one (3mm is a good size). Slice the lollo rossa very thinly. Slice the endive head into half and then crosswise into 1-inch pieces. Mix the lollo rossa, radish, endives and the cooled potato halves into a bowl.

Prepare the dressing by combining the lemon juice and lemon zest with the olive oil. Toss all the ingredients in the bowl in the dressing. Pile onto a plate and then dot the salmon chunks on top. Enjoy!