2 fillets of salmon
1 punnet of Y.V.Fresh blueberries
1 & ½ tablespoons of miso
3 tablespoons of olive oil
2 tablespoons of honey
1 tablespoon of apple cider vinegar
2 cloves of garlic minced
Juice of one lemon
½ teaspoon of cayenne pepper
1 bunch of kale
2 cups of brussel sprouts (shredded)
2 cups of red cabbage
¼ cup of pomegranates
½ cup of roasted beets, cut into 3 cm square.
2 tablespoons of pepitas
1 whole sliced avocado
Salt and pepper to taste
Preheat oven to 180 degrees celsius and line a baking tray with parchment paper.
Chop beetroot into 3cm pieces and place onto the baking tray for roasting.
Combine miso and 1 tablespoon of olive oil in a bowl and whisk together. Rub over the 2 fillets of salmon. Place the fillets on the oven tray with beetroots and bake for 8 minutes until cooked through. 4 minutes into the cook place shredded brussel sprouts on the tray to roast. Take both brussels, beets and salmon out at the same time - set aside brussel sprouts and beets to cool.
In another bowl place the remaining 2 tablespoons of olive oil, honey, vinegar, garlic, lemon juice, cayenne, salt and pepper and whisk until combined.
Place the kale in a large bowl (be sure to remove woody stems for easy eating). Pour over dressing and gently massage the leaves. Add in, brussel sprouts, Y.V.Fresh blueberries, beets and pepitas toss through.
Serve with salmon, sliced avocado and top with greek yogurt and enjoy!