200 g Smoked Salmon, cut into strips
400 g Mesclun Salad
1 Red Onion, sliced
1 Pomegranate or Mango Slices
500g cubed Pumpkin
2 Fennel, sliced
1 tbsp Ginger, grated
2 tbsp Sesame Seeds
2 cloves Garlic, minced
1 tbsp Sesame Oil
2 tbsp Vegetable Oil
Place the cubed Pumpkin and Fennel slices onto a baking tray and sprinkle with sesame seeds, ginger and garlic.
Drizzle with vegetable and sesame oil and bake for 15 minutes before putting the smoked salmon in and finishing it off with another 5 minutes of baking.
Remove from oven and mix with Mesclun Salad and sliced Red Onions.
Feel free to drizzle Quinoa, Mango Slices, Pomegranate, Broccoli, Honey or Asian Vinaigrette on top!