Ingredients

· 2 bunches Dutch carrots

· 400 g broad beans

· 1 tablespoon honey

· 1½ tablespoon miso paste

· 4 salmon portions

· 1 head broccoli, stem and florets chopped

· 2 teaspoons sesame oil

· 2 teaspoons grated ginger

· 150 g whole-egg mayonnaise

· 1 teaspoon wasabi paste

Method

Preheat grill on medium-high. Line a baking tray with foil. Cook the carrots in a pan of boiling water for 10 minutes, adding the broad beans in the last two minutes of cooking. Drain. Peel the broad beans. Meanwhile, combine the honey and one tablespoon miso in a bowl. Add the salmon and turn to coat. Place the salmon, skin-side down, on the lined tray. Cook under the grill for five minutes or until salmon is caramelised and cooked to your liking. Set aside to rest. Process the broccoli in a processor until finely chopped. Heat the oil in a frying pan over medium heat. Add the broccoli and ginger and cook, stirring, until heated through. Combine the mayonnaise, wasabi and remaining miso in a small bowl. Add a little hot water and stir until smooth and well combined. Divide the broccoli mixture among serving plates. Top with the beans, carrots and salmon. Drizzle with the mayonnaise mixture and serve.