• 40 minsCooks in 40 mins
  • Serves 6Serves 6


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.


  • 6 Tassal Salmon portions, skin on
  • olive oil for cooking
  • salt and pepper to season
  • salad
    • 160g broccolini
    • 125ml olive oil
    • 65g sunflower seeds
    • 65g pepitas
    • 65g sesame seeds
    • 50g spring onions, finely sliced
    • 80ml apple cider vinegar
    • 20g whole grain mustard
    • 150g curly kale, ribs and
    • stems removed, leaves torn
    • 120g brussels sprouts, finely shaved
    • Aleppo pepper flakes to season
  • cauliflower hummus
    • 600g cauliflower florets,
    • 20ml olive oil
    • 5g garlic
    • 2.5g cumin
    • 2.5g Aleppo pepper
    • 80g tahini
    • 400g tin chickpeas, drained and rinsed
    • 120ml lemon juice
    • 40ml olive oil
    • sea salt to season