Salmon, beans and pickled apple salad

(For 4 portions)

• 140g cooked salmon
• 160g cooked pinto beans  
• 100g pickled granny smith apple  
• 1 punnet Sakura Cress
• 1 punnet Sechuan Cress 
• 4 tbsp sesame oil 
• juice of ½ a lemon

For the pickled granny smith apples:

• 2 Granny Smiths apples  

For the brine:

• 300ml cider vinegar   
• 3 tbsp caster sugar    
• 1 tbsp table salt 
• 1 anis star   

• Drain and rinse the pinto beans under clear water.
• In a bowl, whisk together the sesame oil and the lemon juice.
• Arrange the salad using the pickled apples and the freshly cut cresses.
• Drizzle the dressing on top and serve.

For the pickled granny smith apples and brine: 

• Bring the brine to boil for 1 minute, whisk and make sure that the sugar and salt are well dissolved. Take off the heat and let cool down for a minute or two.
• Pour over the sliced apples (ideally using a jar), close and let infuse for two hours.

Recipe: Franck Pontais