Directions: |
Directions:1. Preheat the oven to 220ºc / 200ºc Fan / Gas Mark 7.
2. Cut the red onion into bite-sized pieces and slice the yellow pepper into strips. Cut the courgettes into thin slices, then into half moons. Thinly slice the beetroot into rounds (remove the ends.) Peel one garlic clove and cut into quarters.
3. Place the veggies and the garlic into a large baking tray. Drizzle with oil and add the ground cumin, then season with salt and black pepper. Mix together then place in the oven to roast for 20 mins.
4. Place the salmon fillets into a second baking tray, wrapped in foil parcels. Before sealing the parcels, finely chop the remaining garlic clove and dot evenly over the salmon, then drizzle with 1 tsp oil and season with salt and black pepper. Cut the lemon into quarters and squeeze ¼ juice over each fillet. Place in the over for 10-12 mins until cooked through.
5. Thinly slice the rainbow chard leaves. When the veggies have been cooking for 20 mins remove the tray from the oven, turn the vegetables, push them to one side and add the chard to the tray. Sprinkle with a pinch of salt and drizzle with 1 tsp oil. Return to the oven and cook for a further 5 mins.
6. Make the tahini dressing; to a small bowl add the tahini, juice from ¼ lemon and 3-4 tbsp cold water. Season with salt and black pepper. Mix well until it reaches a drizzling consistency, adding more water if necessary.
7. Place the rainbow chard into two plates and top with the roasted veggies. Place the salmon fillets on top of the vegetables. Drizzle with the tahini dressing, then squeeze over the remaining ¼ lemon to taste. |
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