A little inspiration for what you could cook using some of the items from our Daily Nourish Bundle.
We've chosen a warm roasted salad of courgette and cauliflower, stirred through lentils and topped with flaky salmon. All dressed with a bright and punchy dressing made with Willys ACV Eureka Turmeric.
Ingredients
- 1 large lemon
- 1 thumb sized piece fresh ginger
- 1 garlic clove
- 1 thumb sized pieces fresh turmeric (or 1 teaspoon ground)
- 25ml Willys ACV Eureka Turmeric
- 50ml Willys Extra Virgin Olive Oil
- 1/2 tsp ground black pepper
- 1/2 a large cauliflower and leaves
- 1 courgette
- 2 salmon fillets
- 1 tin or pack of ready cooked lentils
Method
- First make the dressing. Pop the following ingredients into the small Nutriblend tumbler: Juice of 1 large lemon, ginger, turmeric, garlic, Eureka ACV, olive oil and ground black pepper. Blend for around 20 seconds or until smooth.
- Pre-heat the oven to 180 degrees celcius.
- Break the cauliflower into florets, chop the courgette into chunks and add to a tray with a couple of tablespoons of extra virgin olive oil. Dont forget to chop the leaves and add these too, they're delicious when they're crispy.
- Wrap the salmon in foil and add a couple of slices of fresh lemon.
- Pop the salmon parcel into the oven on 1 shelf and the vegetable tray on the second shelf and roast for 15 minutes or until teh salmon is cooked and the veggies are tender with crispy edges.
- Re-heat the tin or pack of lentils with a little water and split between 2 bowls.
- Add the roasted veggies and mix together. Top with the salmon fillet and top with the dressing.
And Enjoy!
We used our Nutriblend to make the dressing and our Mini Oven for salmon and veggie roasting.
Watch us bring the recipe to life here!