Blog entry by Issac Kuefer

Mindful DAY

Filled with omega-3, herbal protein, B vitamins and selenium, salmon is a wonder fish. Chickpeas are an incredible source of fibre and make a delicious snack when roasted; I like finishing them with slightly salt and some apple cider vinegar.




PREP 5 minutes, plus soaking time

COOK half-hour


½ can (200g) chickpeas, drained and rinsed

1 tbsp olive oil

1 tsp garlic powder

½ purple onion, thinly sliced

juice of ½ lime

40g tempeh, reduce into small cubes

1 salmon fillet (about 125g), pores and skin on

120g kale, stalks eliminated


15g cashew nuts, soaked overnight (leave in the refrigerator in a bowl of water)

1 tsp Dijon mustard

1 tsp olive oil

½ garlic clove

juice of ½ lemon

1 tbsp water

Preheat the oven to 200C/ 180C fan/gasoline 6. Pat the chickpeas dry with kitchen paper, in order that they crisp up when they’re roasted. Tip them right into a shallow roasting tin, pour over half the oil, add the garlic powder and mix all the pieces together. Season effectively. Roast for about 20 minutes, or until crispy. Remove from the oven and allow to cool a little bit.

Meanwhile, place the onion in a small bowl, squeeze over the lime juice and leave to pickle.

Heat the remainder of the oil in a frying pan over a medium heat and fry the tempeh and the salmon, skin facet down, for two minutes before turning over and frying for 2 more minutes, or until cooked via. The tempeh must be lightly browned on all sides. Season and set aside to cool. Remove the pores and skin from the salmon (you should definitely eat it as a snack) and flake the flesh.

Put all of the dressing ingredients right into a blender and blitz till creamy and easy, including a bit water to skinny if crucial. Place the kale in a bowl, pour over half the dressing and toss. Add the salmon, tempeh, chickpeas and pickled onions then drizzle the dressing excessive. Season properly earlier than serving.



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