Step 1: Gently flake the cooked salmon into bite size pieces and set aside.

Step 2: Place a medium size pot of salted water over a high heat and bring to the boil.

Step 3: Place the beans into the boiling water and cook for 3 minutes, then remove from the heat and strain. Refresh the beans under cold running water for 1 minute, then place into a large mixing bowl.

Step 4: Add the red onion, sorrel, dill, parsley and salmon into the mixing bowl with the beans.

Step 5: Drizzle over the Pear & Ginger Vinaigrette and Extra Virgin Olive Oil, mix together well and season to taste.

Step 6: To serve, place the salad onto a serving platter and garnish with baby beetroot leaves (optional).