INGREDIENTS
2
scottish salmon, fillets
250 g
Cherry tomatoes on the vine
1/2
Courgette
250 g
Garden peas, fresh
1 tsp
Lemon, zest
1
Lemon
1 tbsp
Parsley, fresh
1
Pea shoots
2
Sweet potatoes
1/2
Lemon (juice only)
1 tbsp
Runny honey
1 tbsp
Wholegrain mustard
2
Black pepper, freshly ground
1 tbsp
Cornflour
3
Salt
4 tbsp
Olive oil
25 g
Almonds, whole
50 g
Breadcrumbs, fresh
25 g
Butter