Ingredients

Step by step

1. Whisk the balsamic, honey, mustard and a little salt together. Gradually whisk in the oil to a thick emulsion, then add 2 teaspoons of water to thin to a trickling consistency.
2. Bring a large pan of salted water to the boil, add the cavolo nero and simmer for 2-3 minutes or until just tender, then drain well. Keep the pan.
3. Heat 1 teaspoon of oil in a large nonstick frying pan over a medium heat, season the salmon with salt on the topside and fry this side down for 2-3 minutes until cooked by a third to half, then turn and cook for 1-2 minutes until they have just lost their translucency in the centre.
4. Meanwhile, heat 2 teaspoons oil with the garlic and half the chilli in the cavolo nero pan for 60 seconds. Add the freekeh and cavolo and stir-fry for a minute or two. Mix in half the dressing and divide between 4 plates, top with the salmon and drizzle with the rest of the dressing. Scatter with the rest of the chilli, the spring onions and coriander.
   Tip

   Freekeh is a toasted and cracked green wheat with a nutty flavour and texture. For a gluten free alternative, use cooked quinoa or brown rice.