Yumi’s Salmon, Beetroot and Blood Orange Salad

 Endless Possibilities with Yumi’s Roasted Beetroot

Serves 6



1 tbsp olive oil
3 x 140g portions of Atlantic salmon
100g bag baby salad leaves
1 x tub Yumi’s Roasted Beetroot dip
1 x packet Yumi’s falafel, prepared to packet instructions
1 blood orange, thinly sliced
½ red onion, thinly sliced
1 cup flat-leaf parsley leaves
Hemp seeds, to decorate


  1. Heat oil in a large frypan over medium-high heat.  Season salmon and fry 3-4 mins each side until golden and just cooked through.  Set aside and cover to rest.
  2. On a large platter arrange the salad leaves.  Dollop spoonful of the dip around the platter.  Arrange prepared falafel, blood orange slices, red onion and parsley.  Break the salmon into bite-sized pieces and arrange over the salad then scatter hemp seeds over the top to decorate.  Serve while the salmon is still warm.
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