• 130g Salmon Fillet Salmon Fillet, baked
• 130g gnocchi Gnocchi
• 80g kale Kale, raw
• 80g aubergine Aubergine
• 50g tzatziki Tzatziki
• 10g lemon juice Lemon Juice
• 30g red onion Red Onion
• 1 tsp dried oregano & smoked paprika
• 40g cucumber Cucumber

1. 1

   Prep everything first: wash and trim the kale and aubergine, then measure out the sauce ingredients.

2. 2

   Pan-fry the gnocchi in a non-stick pan for 6-8 minutes until golden and crisp.

3. 3

   Place the salmon on a lined tray, brush with some of the sauce and bake at 200°C for 12-14 minutes until it flakes easily.

4. 4

   Rub the protein with oregano, paprika and lemon. Spoon over cool tzatziki and scatter with the sliced red onion when serving.

5. 5

   Meanwhile, steam or stir-fry the kale and aubergine for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: gnocchi first, then the veg and salmon, spooning over any remaining sauce. Finish with the cucumber.

Tap ingredients and steps to tick them off as you cook.