Salmon with honey-roast beetroot salad

1. Preheat oven to 200°C/180°C fan/gas mark 6. Place beetroot wedges in a single layer on a piece of greased foil; close foil around them to make a sealed parcel. Place foil parcel in a small, non-stick roasting tin. Roast in oven for about 45 minutes or until tender, but not completely cooked. If you use cooked beetroot you can skip this first step. Just remove from the packet and cut them as directed.
2. Remove from oven, unwrap foil and tip beetroot wedges into roasting tin. In a small bowl, combine olive oil, honey and black pepper. Drizzle over hot beetroot; toss to coat beetroot.
3. Return to oven; roast, uncovered, for about 15 minutes or until beetroot is tender and nicely glazed.
4. Meanwhile, put salmon fillets into a small frying pan; season with black pepper. Pour over stock, add bay leaf and cover pan. Bring gently to the boil; reduce heat and simmer very gently for about 10 minutes or until salmon is cooked.
5. Just before serving, toss salad leaves with dressing, to taste, in a bowl. remove beetroot from oven; add to salad and toss gently to mix (or arrange over salad).
6. Use a fish slice to remove salmon from stock; discard cooking stock. Flake salmon; scatter over salad and serve immediately.

Cook's tips

• Serve with lemon and herb salad dressing.
• Serve this salad on its own or with some fresh crusty bread.
• Keep the poached salmon fillets while and serve them on top of the salad, if you prefer.