A simple lunch option: use up the left overs in the fridge by substituting any ingredients for your own to suit your preferred taste.
80g salmon fillet, baked
5 cherrie tomatoes
1 whole beetroot
80g pumpkin, bake
- Place the salmon and pumpkin on an oven tray. Drizzle both with olive oil and bake for 20-30 minutes on 180 degrees.
- Prepare the salad bowl with the remaining ingredients and add the salmon and pumpkin when cooked.
Simple, easy & delicious!