Ingredients (2 servings)
- ½ Hokkaido pumpkin
- 300 g salmon fillets
- ½ Savoy cabbage (approx. 300g) or 1 bunch kale
- 1 red onion
- 3 tbsp ghee or olive oil
- 1 pinch salt & pepper
- 2 tbsp pumpkin seeds (or almond flakes)
DRESSING
- 40 ml extra virgine olive oil or cold-pressed flaxseed oil
- 1 tbsp maple or coconut sugar syrup
- 2 tbsp apple cider vinegar
- 2 tbsp tahini
- 2 tbsp almond butter
- 1 pinch salt & pepper
Instructions
- Preheat the oven to 200°C.
- Dice the pumpkin (skin on), toss in some ghee or coconut oil, place on lined baking sheets and roast the for 45-50 minutes.
- Meanwhile, combine all ingredients for the dressing (+optionally with grated lemon zest and chili flakes).
- Peel and slice red onion.
- Wash, de-stem and massage Savoy cabbage.
- Mix with the sliced red onion and dressing evenly.
- Roast almond flakes in a small pan without oil over medium heat (while shaking the pan regularly) until golden brown.
- Add salmon fillets (skin down) to a pan with heated ghee or coconut oil and a pinch of salt and pepper and cook for 4-5 minutes.
- Flip the salmon, cook for another approximately 2 minutes.
- Divide Savoy cabbage with dressing, roasted pumpkin and salmon onto plates and sprinkle pumpkin seeds on top.
- Enjoy your meal!
Brazilian Moqueca
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Sweet Potato
Tempeh Wok
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