Lola Berry's Emmami Salad

To make the miso dressing, finely grate the ginger and squeeze out the juice until you have 1 tablespoon of juice. Combine the ginger juice with the remaining dressing ingredients.

Combine the ingredients for the salmon marinade in a bowl. Add the diced salmon to the marinade and mix well with a spoon to coat. Leave to sit for at least 10 minutes to cure the salmon, then remove the salmon and discard the marinade.

Place the kale leaves on a large platter and drizzle with about three-quarters of the miso dressing. Scatter the salmon, apple and radish over the top. Drizzle over the remaining miso dressing then scatter with sesame seeds, bonito flakes and purple radish sprouts (if using) to serve. 

We're giving away copies of The Happy Life by Lola Berry on our competitions page.