Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Preheat the oven to 200°C/ 180°C fan. Chop the eggplant into small chunks. De-seed and chop the red and yellowpeppers into small chunks. Add the eggplants and peppers to a large baking tray with a generous drizzle of vegetable oil. Season liberally with salt. Roast for 25 min or until browned.
2 Make dressing
Juice the orange into a cup. Add the pomegranate molasses to a large bowl. Add 2/3/4 tbsp of the orange juice, the ketchup, sugar and olive oil. Whisk until fully combined. Set aside. Roughly chop the walnuts.
3 Fry salmon
Meanwhile, portion the salmon. Season the salmon skin with salt. When the vegetables have cooked for at least 15 min, heat a pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the salmon, skin-side down, and cook for 4 min until crispy. Once crispy, flip and cook for 3-4 min further.
Once the eggplant and peppers are tender, add the lot to the dressing along with the walnuts and toss.
Serve the salmon over the eggplantsalad with the labneh to the side. Garnish with the fresh mint leaves.