Baked stuffed salmon
Preheat oven to 220°C/200°.
In a mixing bowl, combine parsley, chives, dill, onion, chilli, garlic, lemon juice, 1 vegetable low stock cube, salt /pepper and half the oil.
Place 1 salmon fillet, skin side-down, on a board and top with half of the mixture.
Then place remaining fillet on the top with skin-side up.
I tied the fillets with kitchen string to prevent the mixture from dripping out and lock the flavours in
Rub with remaining oil / salt and pepper and place in a baking dish.
Cook for 15/20 minutes or until cooked to your liking.
Oven Roasted Winter Vegetables
Preheat the oven to 200°C
Take the potatoes only and spread them on a baking sheet. Drizzle with olive oil and roast in heated oven for 10 minutes.
Remove from oven and place all the veggies and garlic in a large mixing bowl.
Drizzle with olive oil and add all the salt and spices. Toss to combine.
Return to oven to roast for another 20 minutes until the veggies are fork-tender. I like mine with a bit of a crunch.
Raw pomegranate and grape salad
The beauty about this salad is its raw therefore once you are done with all the prep (cutting and slicing) you’re good to go.
Simply prep all your ingredients and toss them with the dressing/spices in a large bowl. Mix very well to help distribute the flavours and infuse the chard with flavour.
In a juice / cocktail shaker, shake the cranberries (optional to leave some to decorate), lime juice, cranberry juice and ginger ale. Make sure that the cranberries break apart.
To serve, pour the cocktail into glass and garnish with extra cranberries