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Tahini-Marinaded Kale with Beetroot and Roasted Salmon
Ingredients
  • 150g kale
  • 1tbspn tahini
  • 60ml apple-cider vinegar
  • Zest and juice of 1 lemon
  • Seasoning
  • 2 beetroots
  • 1 red onion, sliced into thin rings
  • A few sprigs rosemary
  • A few sprigs thyme
  • 500g whole large salmon fillet
  • 2tspn sumac
  • 150g Camargue red rice
  • 1tspn toasted black sesame seeds
  • 1tspn chia seeds
  • 100ml Greek yoghurt
  • 50g garlic-and-herb cream cheese
  • Pea shoots to serve
Steps
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