Beetroot grain salad with pomegranate glazed salmon

Instructions

1. Step 1

   Preheat oven to 190°C/170°C fan-forced. Line a tray with baking paper and place the salmon fillets evenly on the tray. Combine all the marinade ingredients in a bowl and whisk to combine. Set half aside and brush the remaining over the salmon fillets. Leave the salmon to marinate at room temperature while you make the salad.

2. Step 2

   Combine the sliced onion and vinegar in a small bowl and set aside to pickle. Meanwhile, cook the grains and lentils to pack instructions, adding the green beans for the last 2 minutes of cooking time. Rinse under cold water and drain well.

3. Step 3

   Transfer the salmon to the oven and bake for 12-15 minutes.

4. Step 4

   To assemble the salad: combine the reserved marinade in a large bowl with the onions and vinegar. Add the cooked grains, lentils, beans, pomegranate seeds, currants, chopped herbs and almonds. Toss everything together to coat well with the dressing.

5. Step 5

   Place the green salad leaves on a large serving platter. Spoon over the grain salad and top with the Golden Circle Baby Beetroot. Lay the cooked salmon on top.

6. Step 6

   Serve with yoghurt, drizzled with extra honey and sprinkled with cumin.