1. Preheat the oven to 2007deg;C, gas mark 6. Place the salmon on a baking sheet; tear the pitta into small pieces and scatter alongside the fish. Bake for 12-15 minutes until the salmon is cooked through and the pitta is crisp.
2. Meanwhile, cook the green beans and broad beans in a pan of boiling water for 3 minutes; drain and place in a bowl.
3. Remove the papery skins from the broad beans, if you wish. Cut the cucumber lengthways and scoop out the seeds with a teaspoon. Chop the cucumber and garlic.
4. Place in a bowl with the yogurt and whizz with a hand blender to make a smooth dressing. Pick the leaves from the parsley, flake the fish and fold both into the beans.
5. Divide among plates, scatter with pitta crisps and drizzle with the dressing.