Instructions

1. Separate the lettuce leaves; rinse and wipe them dry with a clean tea towel. Chill in the refrigerator to keep them fresh and crispy.
2. Make the dressing: mix the lemon zest &juice with the mustard that was given with the gravadlax. Add a spoonful of olive oil, or until you get a thick dressing. Taste it, and adjust the seasoning to your liking - it might need a pinch of sugar or salt& pepper. Set aside.
3. Blanch the peas for 2 minutes in boiling water or steam above boiling water. Rinse under cold water, drain and set aside.
4. Slice the beetroot into thin wedges. Set aside.
5. Slice the zucchini with a potato peeler into long ribbons. Brush the strips with oil then griddle or barbecue them in batches on each side for a minute or two until lightly charred. When finished, toss them with the peas and half of the dressing.
6. Arrange the lettuce leaves on a serving dish. Add the vegetables. Slice the salmon and scatter on top of the salad. Drizzle with the dressing and serve.