- 1 cauliflower
- 1 red onion
- 1 tsp turmeric
- A 200g bag of kale
- 2 salmon fillets
- 1 orange
- 1 pomegranate
- A thumb of ginger
- 2 tsp tahini
- 1 tsp olive oil
- Sea salt and freshly ground pepper
- 6 tbsp cold water
- A couple of bowls
- A baking tray
- Frying pan
Heat your oven to 200°C/Fan 180°C/Gas 6. Break the cauliflower into small bite-sized florets. Peel and thickly slice the onion. Tip into a bowl. Dust over 1 tsp of the turmeric. Drizzle over 1 tsp oil. Season and toss together.
Tumble the cauliflower and onion onto a baking tray. Slide into the oven and roast for 10 mins.
While the cauliflower is cooking, remove the thick cores from the kale leaves. Finely shred the kale leaves and finely slice the cores. Warm a frying pan over a medium heat. Add the kale with 2 tbsp cold water and steam fry and stir for 3 mins till it’s just wilted. Take off the heat.
After the cauliflower has cooked for 10 mins, place the salmon fillets on the tray. Return the tray to the oven and roast for another 10 mins.
Cut the ends from the orange. Stand it on one of the cut ends. Carefully carve away the skin and as much pith as possible. Thinly slice the orange.
Peel and grate the ginger. Pop in a bowl. Add 2 tsp of the tahini. Halve the pomegranate and juice one half into the bowl (let the seeds drop in too). Whisk in 4 tbsp cold water. Season and set aside.
Hold the other pomegranate half, cut-side down, in the palm of your hand over a bowl. Whack it with a wooden spoon. The seeds should fall through your fingers. Set aside.
Stir the gingery tahini dressing through the kale. Stir the roast cauliflower and onion into the kale. Spoon into two bowls. Place a salmon fillet on top of each one and add a few orange slices. Scatter over the pomegranate seeds to serve.