Crunchy corn and cabbage salad

Crunchy Corn and Cabbage Salad

Ingredients (serves six to eight)

4 cups shredded green cabbage (you can mix with some purple cabbage for colour)

2 cups sweet corn kernels (fresh grilled, steamed, or canned and drained)

1 large carrot, julienned or grated

1 red bell pepper, thinly sliced

½ cup red onion, finely sliced (or spring onion for a milder flavour)

½ cup fresh cilantro or parsley, chopped

½ cup toasted sunflower seeds or pumpkin seeds (for crunch)

½ cup crispy fried noodles or crushed tortilla chips (optional, added just before serving)

Dressing

3 Tbsp olive oil (or avocado oil)

2 Tbsp fresh lime or lemon juice

1 Tbsp apple cider vinegar

2 tsp honey or maple syrup

1 tsp Dijon mustard

1 clove garlic, finely minced

Salt and black pepper to taste

Method

In a large bowl, combine cabbage, corn, carrot, bell pepper, onion, and herbs;

Whisk together all dressing ingredients until smooth and emulsified;

Pour dressing over the salad and toss well to coat evenly;

Just before serving, sprinkle with toasted seeds and crunchy noodles/tortilla chips for texture.

Honey Roasted Salmon

Ingredients (serves four)

4 fresh salmon fillets (about 180g to 200g each, skin on or off), or a whole side of salmon

3 Tbsp honey

2 Tbsp soy sauce (or tamari for gluten-free)

2 Tbsp fresh lemon juice (or orange juice for a sweeter version)

2 cloves garlic, minced

2 Tbsp olive oil (or melted butter for richer flavour)

1 tsp Dijon mustard (optional, for depth)

Salt and freshly ground black pepper

Fresh thyme or parsley for garnish

Lemon wedges for serving

Method

Preheat oven to 200C (400F);

Line a baking tray with parchment paper or lightly grease it;

In a small bowl, whisk together honey, soy sauce, lemon juice, garlic, olive oil, and mustard;

Place salmon fillets on the tray, skin side down. Season lightly with salt and pepper;

Spoon or brush the honey mixture generously over the salmon. Reserve a little for basting halfway;

Bake for 12 to 15 minutes depending on thickness until salmon flakes easily with a fork;

For a caramelised finish, switch oven to grill/broil mode for the last two minutes;

Serve drizzle with the reserved glaze, garnish with thyme or parsley, and serve with lemon wedges.

Serving suggestions

Pair with roasted vegetables – carrots, asparagus, or baby potatoes. A light salad with fennel, apple, and citrus works beautifully.