Smoked Salmon Salad with Chermoula

Blitz all the ingredients for the chermoula sauce in a food processor (or finely chop) with a generous pinch of seasoning, then set aside. (It will keep in an airtight container in the fridge for up to three days.)

Cook the beans in boiling salted water for 5-6 minutes, until just tender, then drain and refresh under cold running water. Shake well to remove excess water, then pat dry with kitchen paper. You can do this the day before and keep the cooked beans in the fridge, in a bowl covered with cling film.

When you're ready to serve, divide the watercress, green beans and salmon into two separate bowls. Spoon over the chermoula sauce, then add a few more dashes of TABASCO^® Green Sauce. Sprinkle over pumpkin seeds and mint leaves.