Ingredients
- 200 g smoked salmon ribbons
- 100 g purple lettuce leaves, loosely torn
- 60 g baby rocket leaves
- 12 strawberries; some quartered and others sliced
- 12 gooseberries; some halved
- 2 semi-ripe black figs, sliced
Dressing
- 30 ml soy sauce
- 15 ml sesame oil or olive oil
- 15 ml water
- 5 ml lemon juice
- 5 ml honey to taste
- Pinch of chilli flakes
Method
- To assemble the salmon ribbons: Create the smoked salmon ribbons by folding them loosely into a zig-zag or ribbon-like formation using your hands. Set aside the ribbons.
- Place equal amounts of lettuce and rocket on two serving plates. Top with the berries and figs, and gently place the folded salmon ribbons on top.
- To make the dressing: Mix together the dressing ingredients, whisking until combined. Delicately drizzle over the salad just before serving.
