Simon Rimmer served up a tasty crispy salmon and squash salad on Sunday Brunch.
The ingredients are: 1 butternut squash (cut into approx. 3cm cubes), 3 garlic cloves, olive oil, salt and pepper.
For the dressing: 50g mint sauce or mint jelly, 30g honey, 100ml olive oil and zest and juice 1 lime.
For the salmon: 2 x 175g salmon fillets (cut in to thin strips), olive oil, salt and pepper.
To Serve: 225g cooked barley, 1 head little gem (shredded), 4 spring onions sliced, 1 avocado cut into chunks, 75g toasted hazelnuts.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.