1 large fillet of salmon

1 head of brocolli

1 punnet of cherry tomatoes, halved

4 large leaves of basil, torn apart

2 tbsp extra virgin olive oil

Sea salt

Freshly ground black pepper

1 tbsp lemon juice

1 tbsp extra virgin olive oil

Smoke the fillet of salmon over woodchips with your smoker box, allowing it to cook all the way through (I would normally only ever serve a fillet of salmon medium-rare, but we want to flake this one through our salad so it needs to be cooked further)

Cut the brocolli into florettes, and boil or steam until the colour changes a deeper green, but the broccoli is still crisp to the bite - the crisp texture will complement to other textures in the salad!

Flake the fillet of salmon into a salad bowl, add the tomatoes & basil. Toss the broccoli in the oil and place each florette on the barbecue grill for a minute or two on each side, just enough to warm through and slighty chargrill. Toss into the salad

Add the rest of the ingredients and toss well to dress the salad. Serve immediately