300g steamed beetroot, cut into wedges
100g endamane beans
160g beetroot leaves
8 small radishes, trimmed and finely sliced
40g pomegranate seeds
2 tablespoons balsamic vinegar
For the Granola:-
1 egg white
100g Whites Organic Jumbo Oats 50g cashew nuts, chopped
50g pistachio nuts, shelled and chopped 60g mixed seed mix
30g pine nuts 1 teaspoon chilli powder
1 teaspoon onion salt
1/2 teaspoon garlic salt
For the Salmon:-
4 x large salmon fillets, skin on
2 teaspoons ground sumac
1 teaspoon olive oil
The juice of a lemon
Freshly milled salt and pepper
Preheat the oven to 180oc (fan 160oc), gas mark 4.
For the granola:-
In a large bow, lightly whisk an egg white. Fold in the remaining granola ingredients. Tip the mixture onto an oven tray and spread out. Bake in a hot oven for 10 - 12 minutes until golden, stirring occasionally. Remove from the oven and cool.
For the salmon:-
Preheat a non stick Char-grill or frying pan to medium.
In a large bowl, mix the sumac, olive oil, lemon juice together and add salmon fillets. Coat the salmon, place onto a hot Char-grill and season.
Cook the salmon for 4 - 5 minutes, turning half way through cooking, then remove from the grill and rest for 2 minutes.
Arrange the beetroot wedges onto plates with edamame beans and beetroot leaves. Top with salmon, granola, a sprinkle of radish and pomegranate seeds. Drizzle with balsamic vinegar before serving.