Bol de salade arc-en-ciel au saumon et à la sauce au sésame

Ingrédients

• 1 medium sweet potato (350 g, peeled and diced)
• 1 large beetroot (peeled and sliced into wedges)
• 1 tablespoon olive oil
• Salt to taste
• 3 cups leafy greens
• 1 cup purple cabbage (shredded)
• 4 radishes (sliced)
• 1/2 red onion (sliced thinly)
• 1/2 large red sweet pepper (capsicum, sliced into strips)
• 180 g canned wild salmon (about 90 g / 3 oz per serving (6 oz. total))
• 1 small avocado (halved and sliced)
• A handful of coriander (cilantro leaves or other fresh herbs)
• 1 tablespoon nori seaweed
• 1 teaspoon sesame seeds
• 3 tablespoons white sesame seeds
• 2 tablespoons rice vinegar (or lemon juice)
• 1 tablespoon Tamari soy sauce (or coconut aminos)
• 2 teaspoons maple syrup (or 1 teaspoon stevia sugar alternative)
• 1 teaspoon sesame oil
• Extra: lemon juice drizzle

Préparation

1. 1

   Preheat the oven to 200 C / 400 F. Line a flat baking tray with parchment paper.

2. 2

   Toss diced sweet potatoes and beets in a little olive oil and spread on the baking tray. Roast for 20-25 minutes until tender and golden brown. Season with salt and set aside. This can be done ahead of time (weekend or the night before).

3. 3

   Precut other vegetables while these are roasting and make the salad dressing.

4. 4

   Heat up a small frying pan and toast the sesame seeds until golden, 2-3 minutes. Stir them around quite a few times and keep an eye on them as they are easily burnt.

5. 5

   Transfer to a mortar and pestle and grind into almost powder. You can also add them to a food processor/blender with other ingredients. Combine ground up sesame seeds with other salad ingredients and whisk until smooth. Set aside.

6. 6

   Build your salad bowls or mix all together in one large container. Top with the dressing, extra sesame seeds and a few seaweed slices or similar topping. See above pics for how I built my power bowl.