Salmon with Vietnamese coleslaw

Prepare a large bowl with cold water, Boil a large pot of water, add beans and cook for 3 to 4 minutes, drain well and immediately place in ice water to stop cooking. Set aside.

Heat ½ teaspoon of oil in a frying pan over medium heat. Pat dry salmon, season and cook for 2 to 3 minutes each side.

Whilst the salmon is cooking, in a large bowl, combine coleslaw, beans, chickpeas, bean sprouts, onion, mint and coriander. In a shallow bowl or jar, whisk together remaining ½ teaspoon of oil, sesame oil, garlic, tamari, white wine vinegar and lemon juice. Add dressing to salad and toss to combine. Divide the coleslaw into two bowls and top with the pan-fried salmon.

TIP: In a pan, toast 1 tablespoon of unsalted peanuts and sprinkle over the top before serving to add a nice crunch.