Crispy dukkah salmon with a roast veggie quinoa salad & avocado dressing

Serves 4-5

Ingredients

700g salmon
A good sprinkle of dukkah
1 cup quinoa
Handful of parsley
1/2 cup chopped roasted almonds
1/4 pumpkin - cut into cubes
1 Eggplant
Half a bag of baby kale

Dressing:
1 avocado
1 tsp tahini
1/4 cup plain yoghurt
1/4 cup extra virgin olive oil
1 garlic clove
Juice of 1-2 lemons (they are so small atm)
Big handful of basil
Handful of parsley
A good splash of water

Sliced chilli to serve and some chopped basil.

Instructions

Heat the oven to 200 degrees.

Dice the pumpkin & eggplant, place on a baking tray, season & drizzle with a good glug of oil and bake for 45 mins.

Now cook the quinoa. Once cooked leave it in the pot with the lid on.

Make the avocado dressing by blitzing everything together, if it is too thick add some water to it.

Slice the salmon into 8 pieces and sprinkle some of the dukkah on one side.

Once the veges are done set them aside. Fry the salmon in a hot pan for about a 1 minute or so on each side so it is crispy.

On a large serving platter mix together the quinoa, roasted vegetables, chopped parsley and baby kale.

Then top with the salmon, sprinkle over the almonds, basil & chilli and spoon over the avocado dressing.

If you get stressed about timing, roast the veggies, cook the quinoa ahead and make the dressing ahead of time. If you can’t be bothered frying the salmon in the sliced pieces, bake it as a whole piece in the oven for about 12 minutes.