By Sanaz Zardosht/Noosh

Ingredients
1 can FANGST LAKS No. 2
A handful of purple or green kale
1 bunch of parsley
5 tbsp of tahini
4 tbsp greek yoghurt
A few rainbow or orange carrots
Olive oil
Juice of 1 lemon
A sprinkle of sesame seeds
Sea salt

Method
Wash and dry the purple kale thoroughly. Tear or chop into bite sized pieces. Massage the leaves with a drizzle of olive oil, a squeeze of lemon juice, and a pinch of sea salt until they soften slightly.

Thinly slice the rainbow carrots and add them to the kale for vibrant color and a gentle bite.

In a small bowl, whisk the tahini with a few drops of cold water, it will thicken at first, then loosen into a silky paste. Add the Greek yogurt and whisk until smooth and creamy.

Blitz the parsley in a food processor with a little olive oil and lemon juice, then fold it into the tahini mix. Adjust seasoning. You’re looking for a bright, creamy, citrus flavored dressing.

Spoon the tahini parsley sauce onto a plate as the base. Top with the massaged kale and carrots. Arrange the salmon on top and finish with sesame seeds.

Drizzle with a little of the infused salmon oil from the can for extra flavor.

Enjoy