INDIAN SPICED SALMON WITH CUMIN & CHILLI CAULIFLOWER, QUINOA AND KALE SALAD

When the autumn colours fade, this spicy dish can brighten up a gloomy winter with vitamin D from salmon being important to ward off depression. The coloured cauliflower can be swapped for normal cauliflower or even Romanesco for delicious winter's meal.

INGREDIENTS - Serves 2

For the salad

2 tsp olive oil

400g coloured or plain cauliflowers - separated into small florets

1 tsp cumin seeds

2 garlic cloves - crushed

30g sunflower and pumpkin seeds

½ red chilli - finely chopped

10g coriander

50g kale - washed and roughly chopped

50g quinoa - washed and rinsed

For the salmon

1 tbsp olive oil or rapeseed oil

2 cloves of garlic - crushed

1/2 red chilli - finely chopped

½ tsp cumin seeds

Juice of ½ lemon

2 x 125g portions of salmon

For the dressing

1 tbsp extra virgin olive oil

Juice of ½ lemon

5g coriander - leaves only

METHOD

1. Boil the quinoa according to the instructions until cooked through – this will take about 20 – 25 min. Rinse with cold water and drain well.

2. Marinate the fish – mix together the oil, chilli, cumin and garlic in a deep plate and cover the salmon in the marinade.

3. Using a large wok or deep frying pan, heat 1 tsp of the olive oil and add the cauliflower, cooking until softened. Reduce the heat, cover with a lid or a baking sheet and cook for 1 -2 mins.

4. Add the cumin seeds, 1 clove of garlic, chilli and sunflower and pumpkin seeds. Stir-fry for 5 mins over a medium heat until the seeds are golden. Season generously with salt and pepper and scatter with chopped coriander.

5. Transfer the cauliflower mix into a bowl.

6. Into the wok, add the remaining olive oil and garlic with the kale and toast until softened. Season well.

7. Add the extra virgin olive oil and lemon juice in a jar and season to make the dressing.

8. Heat a non-stick frying pan and when hot, add the salmon. Cook for about 3 minutes on each side or until almost cooked through. Season well.

9. Mix the cooked quinoa with the kale.

10. Arrange the quinoa and kale mixture on a plate and top with the cauliflower salad.

11. Serve the salmon on the salad and drizzle over the dressing and sprinkle over the remaining coriander leaves.