- 150g Wood Roasted Huon Salmon
- 1 Head of cauliflower
- 1 Teaspoon of sea salt
- 3 Tablespoons of extra virgin olive oil
- 30g Almonds
- 3 cups Spinach leaves
- 1/4 Red onion, sliced
- 1/4 Cup parsley
- Arils (seeds) from 1/4 pomegranate
- 2 tbsp Tahini
- 2 tbsp Lemon juice
- 1 Clove garlic
- 1/2 tsp Sea salt
- Dash of warm water
Preheat oven to 180 celius.
Chop cauliflower, drizzle with olive oil, sprinkle with salt and place on a lined baking tray in the hot oven.
After 45mins, remove cauliflower from oven and replace with raw almonds.
Place oven on grill and cook for 5 mins or until toasted. Roughly chop once out the oven.
In a serving bowl, add spinach leaves, cauliflower, red onion, parsley, pomegranate seeds and toasted almonds.
Finish by flaking on your favourite Huon Wood Roasted Salmon and drizzle with tahini dressing.
Serve warm (or cold) and devour!
Hint. This also keeps for a few days in the fridge so is can be prepared ahead of time!