- 6 baby carrots, washed & trimmed
- 4 baby beetroots, peeled & quartered
- 1 tb Cobram Estate Extra Virgin Olive Oil, plus 1 tsp to cook salmon
- 1/2 cup quinoa
- 1 salmon fillet (about 200g)
- 1 tb dill, roughly chopped
- 1 tb mint, roughly chopped
- 1 cup red cabbage, finely sliced
- 1 cup spinach leaves
- 1 blood orange, segmented
- 1 tb Cobram Estate Extra Virgin Olive Oil
- 1/2 tsp Dijon mustard
- Freshly ground black pepper & pinch of iodised salt flakes
- Squeezed juice from the blood orange (just squeeze the remaining pith after you have cut out the segments)
1- Preheat the oven to 180°C.
2- Place the carrots and beetroot in a bowl, drizzle with the Cobram Estate Extra Virgin Olive Oil and a good grind of black pepper. Toss to combine and spread onto a small baking sheet lined with baking paper. Roast for 15-20 minutes until tender and slightly deepened in colour. Remove and set aside to cool.
3- Meanwhile, wash the quinoa in a sieve under the cold-water tap. Place in a saucepan with a cup of fresh water. Place over high heat and bring to the boil. Reduce the heat until just simmering, cover with a lid and cook for 15 minutes. Turn off the heat and leave to sit without removing the lid for a further 5 minutes. Fluff with a fork and set aside.
4- Heat a frying pan or grill to medium heat and drizzle with a teaspoon of Cobram Estate Extra Virgin Olive Oil. Chargrill the salmon until golden - 2-3 minutes on each side if you like the centre of the salmon to be rare, 4-5 minutes if you prefer it to be cooked through.
5- Toss together the quinoa, herbs, cabbage and spinach leaves and place on a serving plate. Assemble the roasted carrots, beets and blood orange segments around the quinoa and cabbage.
6- In a small jar shake together the ingredients for the dressing and pour over the salad. Flake the salmon and scatter over the top and serve.
With special thanks to our friend Dr. Joanna McMillan