Prep: 5 minutes
Cooking: 20 minutes
Ingredients
Wild Caught Salmon (100g)
Organic Hummus (Chickpeas, Garlic, Tahini, Cumin, Sea Salt, Pepper)
Organic mixed veggies (1/2 Pepper, Aubergine, and Asparagus)
Organic Spinach and Spring Onion
Fresh Thyme
Oregano
Garlic
Sea Salt
Pepper
Nutmeg
Olive Oil
Avocado Oil
Coconut Oil
(Optional: Violife Coconut Cheese)
Instructions
Mix aubergine in salt and leave for up to an hour, then press and remove water. This will enhance its intake of oil and spices.
Pre-heat oven to 200c.
Add Coconut oil, Sea Salt, Pepper, Cumin and fresh Thyme to a hot oven tray.
Add in Pepper, Asparagus, and dehydrated Aubergine (diced or sliced). Add in Salmon, too.
Mix well.
Leave veggies for 15 minutes or so. (Optional: Add the grated Violife Cheese on top, bake for another 3-4 minutes.)
Remove Salmon after 10 minutes.
Meanwhile, steam Spinach and Spring Onion for 3-4 minutes. Add Garlic, a pinch of Nutmeg, Salt, and Pepper.
Make Hummus in a food processor (instructions in blog post: Wholesome Hummus)
Combine all three elements together, and you have it. ^-^
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