Salmon and broad bean salad

Method

1. Cook the potatoes in boiling water for 10 mins, add the beans and cook for another few minutes until the vegetables are just soft (fresh broad beans will take about 5 mins; frozen, about 3 mins). Drain, then rinse under cold running water to cool them.
2. Take out the potatoes and put in a salad bowl, mixing in the oil from the artichokes, if any, or a tablespoon of the olive oil. Set aside to finish cooling.
3. Squeeze the beans out of their skins into a bowl (it's a bit time-consuming but they do look and taste better like this, especially the bigger beans). Add the artichoke pieces (cut into smaller chunks if you prefer), sliced spring onions, slices of preserved lemon, seasoning and the rest of the olive oil.
4. Heat a small pan until hot, add the fish, skin-side down, and cook for about 3 mins. Turn fish over, cover and cook over a lower heat for another 2-3 mins, until just cooked through. Leave for 5 mins in the pan until cool enough to handle, then skin the fish and flake it (discarding any bones) into the bean mixture.
5. Add the mint and rocket, and toss well. Spoon on top of the potatoes in the salad bowl and serve with lemon wedges or slices while the fish is still warm.

By Kate Moseley. Photos: David Jordan. Props stylist: Rosie Hopper