Salmon & Tabbouleh Low-Carb Bowl


Step 1Preheat the oven to 180 °C/ 350 °F (fan assisted) or 200 °C/ 400 °F (conventional). Line a baking tray with greaseproof paper. Season the salmon with salt, pepper and 1 tsp of olive oil. Place on the tray (skin side up) and roast in the oven for 25 minutes until cooked through and the skin is crisp. Option to pan fry if you prefer.

Step 2Blitz the cauliflower florets using the S blade or a grating blade of your food processor until it resembles a rice size consistency.

Step 3Place in a bowl and microwave on high for 4 minutes. Remove from the microwave and allow to cool. (Option to transfer to a muslin cloth and squeeze out the excess water.) This makes it fluffier. Fluff with a fork.

Step 4Mix the olive oil, lemon, salt and pepper together in a small bowl.

Step 5Add the chopped red cabbage, sugar snap peas, red onion, red pepper, fresh herbs (plus optionally add pomegranate seeds). Add the olive oil dressing and half of the feta to the cooled cauliflower rice. Toss to combine.

Step 6Mix the basil yoghurt dressing ingredients together in a small bowl. Place the tabbouleh in your serving bowl.

Step 7Top with roast salmon, the remaining feta and basil yoghurt dressing.

Step 8Best fresh but can be stored in the fridge for 3 days.