Serves: 2 | Preparation Time: 10 min
- 400g brussel sprouts
- 180g beans
- 4 slices of pancetta
- 1tsp wasabi paste
- 1tsp lime/lemon juice
- 4tbsp plain yoghurt
- 2tbsp olive oil
- Salt & pepper to taste
Heat the oven to 200 deg, place Salmon & pancetta on a tray lightly covered in foil and into the oven for 12 minutes.
Whilst it is cooking, cook your beans and sprouts in salted water.
Whisk all your dressing ingredients together.
Take the salmon out and break up.
Scatter the greens across the plate, flake the salmon and pancetta over and finish with the dressing.