Autumn salmon, beetroot and wild mushroom salad

When it comes to autumn, its the time for rich flavours and comforting warmth but the weather can often bring milder days and nights so this salad is a wonderful transitioner dish.

Loaded with protein, healthy fats, fibre and colour and its the perfect nourishing meal.

Ingredients

2 Wild Alaskan Sock Eye Salmon fillet

200g wild mushrooms

1 tsp baharat spice mix

1 tsp tahini

2 beetroots

1 leek

half broccoli head

2 large kale sprigs

pea shoots

Method

Gently steam the broccoli until al dente

Sautee the leek in olive oil until buttery and tender and then add the kale leaves and add a lid and allow to wilt seasoning well and then add the broccoli, chopping it finely as you go.

Cut the beetroot into quarters and drizzle with olive oil and salt and pop into the oven and roast until cooked through approx 25 minutes

Mix the tahini and spice mix along with some olive oil and coat the mushrooms and roast in the oven for 15 minutes

Cook the salmon fillets

Plate up the pea shoots, top with the chopped green salad, beetroot, mushrooms and flaked salmon and finisg off with a little pesto