Date Night Salmon Salad

Serves	Prep. Time
1	30 minutes

Ingredients

150g raw fresh salmon*
2 tbsp brown sugar
2 tbsp crushed Salt
1 tsp lemon zest
1 tbsp lemon juice
100g baby beetroot cooked and grated (for the curing mixture)
3 baby beetroot, quartered (for the salad)
1/2 green apple, finely sliced
1/2 pomegranate
A handful of chopped walnuts
A few handfuls of salad leaves
40g Danish feta
1/3 cup fresh dill
Dressing**

* If available, sashimi-grade salmon is ideal for this recipe, otherwise, just ensure the salmon is really fresh.
** This salad is so flavoursome on its own but also works well with a pomegranate vinaigrette, or balsamic-style dressing.

Method

Mix together the 100g grated baby beetroot, salt, sugar and lemon (this can be done with a food processor or stirred if you prefer a chunky liquid).
Place the salmon in a small dish or snap lock bag and pour in the liquid.
Refrigerate for 24 hours.
Remove your pomegranate arils and set aside.
Prepare your salad by layering your salad leaves, green apple, chopped walnuts and quartered beetroot.
Crumble the 40g Feta.
Finely slice or shred the cured salmon and place over the salad.
Add in the pomegranate and top with the dill.