Serves: 2

INGREDIENTS:

Dressing:

·      2 tsp EVOO

·      1 tsp apple cider vinegar

·      Juice of ½ an orange

·      Juice of ½ a pomegranate (just half the juice left in the bowl after deseeding one)

·      A handful of mint leaves, finely chopped

·      2 tsp dill leaves, finely chopped

Salad:

·      180g Atlantic Salmon

·      1 cup diced sweet potato, roasted

·      2 cups rocket leaves

·      1 small head of broccoli, cut into small florets, steamed and cooled

·      ½ an avocado, diced

·      ½ an orange, peeled and sliced

·      Seeds of ½ a pomegranate

·      50g marinated goats cheese

METHOD:

1.     Make the dressing by mixing all ingredients together in a small bowl

2.     Grill the salmon over medium-high heat for a few minutes each side or until just cooked through. Stand aside to rest for a few minutes, then tear apart with a fork

3.     Mix the salad ingredients in 2 separate bowls and top with dressing and shredded salmon