INGREDIENTS

1 piece of salmon

½ avocado, sliced

½ cup purple cabbage, sliced

¼ cup pomegranate seeds

¼ cup red capsicum

2 large cos lettuce leaves

¼ lime

METHOD

To cook the salmon, place on some grease proof paper and cook in the oven at 180’C for 10-15 minutes. Sprinkle with black sesame seeds (optional).

Place the salmon on top and squeeze the lime over. Add some olive oil if desired.

Serve with gluten free seedy crackers

Serves 1.

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