CRISPY SKIN ROASTED SALMON WITH WINTER SALAD

METHOD

Step 1: Preheat oven to 200°C.
Step 2: Place cauliflower florets on tray. Sprinkle over cumin and Aleppo pepper. Roast for 30 minutes, until soft and slightly coloured. Remove and cool.
Step 3: Combine all hummus ingredients in a food processor and blitz until smooth. Check and adjust seasoning with extra Aleppo pepper and salt. Thin out with a little water, if required.
Step 4: Toss broccolini with 40ml oil, salt and pepper. Place on roasting tray and cook at 200°C until crisp, tender and charred, for approximately 10 minutes. Remove and roughly chop.
Step 5: Toast seeds in oven for 5 minutes until fragrant. Remove and set aside.
Step 6: Mix onions with vinegar, mustard and remaining oil. Add kale and massage leaves to soften.
Step 7: Add brussels sprouts, broccolini and seeds.
Step 8: Place salmon on oven tray, skin side up. Season with salt and pepper. Drizzle with oil.
Step 9: Roast at 200°C for 15 minutes or until salmon is cooked through.
Step 10: Place hummus on base of plate, top with salad and finish with salmon. Garnish with Aleppo pepper.