Salmon, fennel & orange salad

• salmon↗4
• watercress↗100g g
• chickpeas↗410g g

  rinsed and drained

• fennel↗1

  bulb, thinly sliced

• red onion↗½

  thinly sliced

• oranges↗2
• natural yogurt↗100ml ml
• chopped dill2 tbsp tbsp

Step-by-step instructions

1. 1

   Put the salmon in a microwave‑proof dish, cover with cling film, then cook on High for 3½‑4 mins until the salmon is just cooked. Peel the skin away and flake into large chunks.

2. 2

   Toss together the watercress, chickpeas, fennel and onion, then arrange on a large platter. Zest one of the oranges, cut away the skin and pith from both fruit, then segment them both. Squeeze the juice from the middles of the oranges into a bowl and mix 2 tbsp of it with the yogurt, dill, zest and seasoning.

3. 3

   Scatter salmon over the salad, then serve drizzled with the creamy orange dressing.