3 cups chopped vegetables.
Choose 5 vegetables from the Allowed List (example – cauliflower, broccoli, zucchini, carrot and onion)
2 cloves garlic, minced
¼ cup chopped fresh basil
½ teaspoon Himalayan or Celtic Sea Salt
Handful of rocket
STEP 1. Preheat oven to 220 degrees Celsius.
Grease a baking tray with 1 tablespoon olive oil.
STEP 2. Place vegetables onto the baking tray and drizzle with 1 tablespoon olive oil.
Bake in the preheated oven for 30-40mins, or until vegetables are cooked. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
STEP 3. Toss the roasted vegetables together with the garlic, basil and salt in a large bowl until combined. Allow to cool to room temperature, or place in the fridge for 20mins.
STEP 4. Add the rocket, and toss to mix. Serve at room temperature or cold.
STEP 1. Preheat a large heavy skillet over medium heat for 3 minutes.
STEP 2. Coat salmon with olive oil. Place in skillet, and increase heat to high.
Cook for 3 minutes. Sprinkle with dill (optional) and salt to taste.
STEP 3. Transfer salmon to individual plates with the vegetable medley salad. Add a squeeze of lemon to salad and/or salad to taste.
You can enjoy the salad warm with flaked salmon mixed through. Simply cook the vegetable for 15mins on an oven tray and then add the salmon to the tray and bake for another 15mins. Serve with a side of rocket drizzled with lemon.