Prep time: 20 minutes

Cooking time: 20 minutes

Serves: 6-8

Ingredients:

• 1 Large Avocado  
• 1 Garlic Clove  
• ¾ Spanish Onion  
• ½ Bunch Coriander 
• 1/3 Cup Red Wine Vinegar  
• 1 Side Fillet of Salmon 
• 1 Lebanese Cucumber 
• 1 ½ Tbsp Sugar  
• 50g Micro Mix Sprout salad  
• Salt & Pepper  
• Olive Oil  

METHOD  

1. Preheat the oven to 200°C. 

2. Place the avocado in a blender and add the garlic clove. 

3. Cut ¼ of the onion into medium size pieces and add to the blender.  

4. Wash, pick and roughly cut the coriander.  Add to the blender. 

5. Add 2 Tbsp of red wine vinegar, season with salt and pepper and add 2 Tbsp of olive oil.  

6. Blitz until smooth and combined into a puree. Set aside in the fridge. 

7. Meanwhile, place the salmon side fillet on a baking tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Placer into the oven and cook for 15mins. 

8. Finely slice half of a red onion and place into a bowl. Add sugar and the remaining vinegar. Mix well until the sugar have dissolved. Set aside. 

9. Peel and finely slice the cucumber into disks.  

10. Remove the salmon from the oven once ready and let it rest on the tray for 5mins.  

11. Carefully transfer onto a platter and smear some of the avocado pure on top. Add some of the Micro Sprout salad. Add the sliced cucumber and top with the pickled onions.  

12. Drizzle with some olive oil and squeeze some lemon juice.