Helping people feel their best through personalised nutrition and lifestyle changes
Ingredients
2 cooked salmon fillets
½ cauliflower
½ can chickpeas, rinced
1 little gem lettuce
200g green beans, cooked
½ cucumber
½ avocado
2 tbsp Za’atar
Preparation
Preheat the oven to 220C.
Divide the cauliflower into florets and mix with the Za’atar, 1 tbsp olive oil and a pinch of salt.
Roast in the oven for 45 minutes or until tender.
Dry the chickpeas with kitchen roll, toss in a little olive oil and add to the top of the oven to roast for 30 minutes.
Prepare your salad vegetables, and once ready, combine with the cooked cauliflower and crunchy chickpeas and plate up.
Place the salmon fillets on top and top with Salsa Verde or crumbled feta with a squeeze of lemon.
Notes
Za’atar is a delicious Middle Eastern spice blend made with dried oregano, thyme, sumac and toasted sesame seeds and is very popular in the RwR kitchen.