Fresh and healthy, yet still warming and filling, I'm calling this the Mid-Season salad because its the perfect in between meal when you're tired of Winter stews, but it's not quite cold salad weather yet. Plus its super easy to throw together using what you have in the fridge.
Ingredients - serves 4
2 good sized sweet potates - chopped into bitesize chunks
250g Sprouting Broccoli (1 bag)
4 handfuls of kale
4 Salmon fillets
MIx greens -- I used a mixed bag of spinach, watercress and rocket.
2 tablespoons Balsamic Vinegar
3 tablespoons Olive Oil
Sprinkle of chilli flakes
1 teaspoon honey
Sqeeze of lemon
Drizzle of tahini
salt & pepper
Simply chop and roast the sweet potato and broccoli with olive oil and sea salt for about 30 minutes, adding the kale in about 10 minutes before the end to crisp it nicely.
Pop the Salmon in for about 10 minutes (or until cooked through)
Serve roasted veggies over the mixed greens, top with the salmon and a drizzle of dressing.