Sweet beetroot, juicy ruby red grape fruit and spiced salmon fillet flaked over this leafy green salad is a refreshing flavour twist to a mid Autumn salad when the citrus is in abundance.

The salad can be served with or with out the lightly spiced salmon in sweet smoked paprika, cumin and ground coriander.

 INGREDIENTS:

• 1 1/2 bunch medium yellow and red beetroot
  

• 2 Ruby red grapefruit

• 1 packet (100g) mixed green leaves

• 1/3 radicchio

• 1 good handful of (80g) snow pea sprouts

• 1 Avocado, sliced

 Citrus dressing:

• 1/2 ruby red grapefruit juiced

• 2 tbsp olive oil

• 1 tsp grainy mustard

• 1/2 tbsp honey

• Pinch sea salt

 Salmon:

• 2-3 salmon fillets

• 1 tsp sweet smoked paprika

• 1/2 tsp cumin

• 1 tsp ground coriander

• Pinch sea salt

• Olive oil for cooking

METHOD:

1. Peel the beetroots and steam whole until tender. Check if they are cooked through by poking with a fork. The yellow and red beetroot can be steamed in separate batches to ensure the red colour doesn’t run into the yellow. Allow to cool slightly before adding to the salad.

2. Peel the red grapefruit and split up the citrus segments, removing any white flesh.

3. Add the mixed green leaves to a large mixing bowl along with the radicchio roughly ripped up, the snow pea sprouts cut in half as well as the red grapefruit segments and the cooled down beetroot cut into quarters.

4. To make the dressing combine all of the ingredients into a small jug and stir well to combine. Drizzle the dressing over the salad and gently toss through.

5. Combine in a bowl all of the salmon spices along with a pinch of sea salt. Coat the salmon fillets in the spices on all sides.

6. Heat up a heavy base fry pan (cast iron is ideal) to medium heat, add a drizzle of olive oil and place the salmon fillets skin side down. Once the skin has become crispy and the salmon flesh is starting to change to a pale pink colour, gently flip it over with out braking the skin. Allow it to cook further for a few minutes on the other side before removing it from the pan.

7. To serve: spread the salad out on to a large platter, add the sliced avocado over the top.

8. Gently break up the salmon fillets and place over the top of the salad and serve straight away.

Prep/ cook: 30 mins

Serve: 4-5

 Recipe and photography by Bonnie Coumbe. See her site here & Instagram here.