• Halve snacking tomatoes. Thinly slice garlic. 
• In a large frying pan, heat a drizzle of olive oil over high heat. 
• Cook tomatoes, stirring occasionally, until blistered, 4-5 minutes. 
• In the last minute, add garlic and cook until fragrant. 
• Remove pan from heat, then add a drizzle of vinegar, tossing to combine. 
• Transfer to a bowl, season to taste with salt and pepper, then cover to  
keep warm. 

• Meanwhile, roughly chop parsley. 
• Thinly slice cucumber (see ingredients) into rounds. 
• Drain and rinse cannellini beans. 
• In a medium bowl, combine cannellini beans, parsley and a generous drizzle of 
olive oil and vinegar. Season to taste. 

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. 
• Pat salmon dry with paper towel and season both sides. 
• When oil is hot, cook salmon, skin-side down first, until just cooked through,  
2-4 minutes each side.  
TIP: Patting the skin dry helps it crisp up in the pan!  

• In a large bowl, combine mixed salad leaves, cucumber and a drizzle of olive  
oil and vinegar. Season to taste.
• Spread Greek-style yoghurt over base of serving plates. Top with herby 
cannellini beans and blistered cherry tomatoes. 
• Divide seared salmon and cucumber salad between plates with beans. Drizzle 
with olive oil to serve. Enjoy!