date:Jul 08, 2014
Ingredients
1 bunch baby beetroot, leaves trimmed
1 1/2 cups (300g) Sunrice rice and quinoa
4 (about 150g each) salmon fillets, skin on
1/4 cup almond dukkah
1 tbs olive oil, extra to serve
150g baby kale
100g labne, coarsely chopped
1/4 cup baby mint leaves
1/4 cups coriander leaves
Method
1. Preheat oven to 180C. Wrap beetroots individually with foil. Place on a baking tray. Bake for 45 minutes or until tender. Set aside to cool slightly. Peel beetroots and cut into quarters. Set aside.