BLACKENED SALMON & BROCCOSLAW SALAD WITH CREAMY TAHINI LEMON DRESSING

1. Preheat your oven to 200°C. Pat the salmon dry with paper towels, then cut into bite-sized pieces and place on a baking tray. 

2. In a small bowl, mix together the smoked paprika, garlic powder, oregano, salt, pepper and cayenne pepper. Sprinkle the spice mix all over the salmon and toss with tongs to coat. Bake for 8-10 minutes, until the salmon is just cooked through and the spices are starting to blacken. 

3. To toast the seeds, heat a large frying pan over medium heat and toast the seeds for 2-3 minutes, stirring often, until fragrant and lightly browned. Transfer to a small bowl and set aside. 

4. To make the dressing, place the contents of the LeaderBrand Broccoslaw dressing packet, tahini, olive oil, dijon mustard, garlic and lemon juice in a small bowl and whisk until smooth. Season to taste with salt and pepper. Loosen with 1-2 teaspoons of water, if needed, to make a creamy, pourable consistency. 

5. Place the LeaderBrand Broccoslaw, shredded LeaderBrand Iceberg Lettuce and basil leaves in a large bowl. Pour over the dressing and gently toss to combine.  

6. Transfer to serving bowls (one large bowl or four individual bowls), top with the blackened salmon, sprinkle with the toasted seed mix and garnish with extra basil leaves. 

• 400g skinless fresh salmon fillets 
• 2 tbsp smoked paprika 
• 1 tsp garlic powder 
• 1 tsp dried oregano 
• ½ tsp cayenne pepper (optional) 
• ½ tsp sea salt 
• ½ tsp cracked pepper 
• 1 bag LeaderBrand Broccoslaw (or other LeaderBrand Slaw) 
• 1 cup shredded LeaderBrand Iceberg Lettuce 
• ½ cup packed basil leaves, plus more to garnish 
• 1 avocado, sliced

Toasted Seed Mix 

• 1 tbsp sesame seeds (white and/or black) 
• 1 tbsp sunflower seeds 
• 1 tbsp pumpkin seeds

Tahini Lemon Dressing 

• 1 tbsp tahini 
• 1 tbsp olive oil 
• 1 tsp dijon mustard 
• 1 clove garlic, minced 
• juice of ½ a lemon