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| 2 | Fillets salmon |
| 50 Gramm | Haricot beans |
| 1/2 Dose | Borlotti beans |
| 1/2 Dose | Chickpeas |
| 1/2 Dose | Red kidney beans |
| | New potatoes; (par boiled) |
| 4 Scheibe | Pancetta |
| 2 | tomatoes |
| 1 | Carrot |
| 1 | red pepper |
| 4 | Spring onions |
| | garlic |
| 2 Esslöffel | Cajun spice |
| 1 Teelöffel | Chilli powder |
| | A dash of Tabasco |
| | olive oil |
| | rosemary |
| | butter |
| | A good handful of mint; coriander and |
| | parsley |
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Sprinkle Cajun spice mix, chilli powder and coriander over salmon, add oil and place on to griddle. Place new potatoes into a pan with some butter and saut, for a few minutes, add olive oil, 2 cloves of garlic and a touch of rosemary. Slice the pancetta and add to the mixture.
Into another pan place the red peppers, spring onion, carrot, 1/2 clove garlic and all the beans and chick peas with a touch of olive oil. Add the tomatoes, season with the Cajun spice, Tabasco and add mint, coriander and parsley.
Place the potatoes and pancetta into a metal ring on a plate, remove the ring and arrange the bean salad neatly around this. Add the Cajun salmon to the top of the dish with a dash of oil to finish off.
reserved. Carlton Food Network http://www. Cfn. Co. Uk/
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