Directions

1. Cauliflower rice prep - trim the head of cauliflower, I like to leave a good inch of stalk under the heads. Discard the core and any thick stems, cut florets into pieces and set aside.

2. Chop the onion lengthways so you have long strips and peel the garlic of its shell.

3. Add the onions, garlic and cauliflower pieces into a blender and blitz until rice like. Don’t over do, or it’ll turn into mush. You may need to work in batches.

4. Salmon prep - place the salmon skin side up (so it goes crispy) on prepared baking sheet.

5. In a bowl, combine the minced garlic, olive oil, lemon juice, Dijon mustard, salt and pepper together to make the marinade. Mix well and completely cover the fish including the skin.

6. Place a slice of lemon on top and bake in the oven for 12 minutes or until fish is easily flaked with a fork.

7. Chop the woody stems off the asparagus and smudge with butter and salt and place in a shallow dish.

8. When the fish has about 5-6 mins left, place asparagus in the oven.

9. Cook the cauliflower - on a medium heat add 1 tbsp oil in a frying pan and add the cauli rice mix. I like to cook it al dente, so it still has a bite to it, more like rice texture.

10. As it’s cooking dissolve the stockpot in 2 tbsp of boiled water and add the lemon juice, they counteract any bitterness. Add to the cauliflower and season to taste.

11. Chop the parsley.

12. Serve all together and sprinkle with parsley. Enjoy!

Directions

Dumplings + Courgetti

1. Preheat the oven to 180 degrees.

2. Combine all dumpling ingredients together in a bowl and mix well.

3. Shape into small dumpling sized balls, using your hands or two spoons, no bigger than a gold ball.

4. I like to make 18 dumplings with this batch, about 30g per dumpling, making 3 dumplings per portion.

5. If the mixture feels too wet (ie if your eggs were on the larger size) add a little more coconut flour.

6. Pour the Marinara sauce into an oven proof dish and place dumplings on top.

7. Drizzle with olive oil and bake for 35-40 mins, or until golden on top.

8. When the dumplings are almost done, lightly fry the raw courgetti, just enough to heat through. Don’t over cook, or they will go soggy.

9. Serve dumplings on top of courgetti and enjoy.

Info

Prep time: 20 mins

Overall time: 1 hour

Serves: 6 adult portions

Ingredients

Ricotta dumplings

• Spinach (100g) (you can use frozen, just be sure to thaw out before you start)

• Ricotta cheese (250g)

• 2 medium eggs

• 1/4 tsp nutmeg

• 1/3 cup of almond flour

• 2 1/2 tbsp of coconut flour

• 1/2 cup of parmesan cheese

• 1/2 sea salt

• 1/2 tsp black pepper

• 3 tbsp olive oil

courgetti pasta

• Courgettes 600g

marinara sauce

You can buy a jar if you’re short of time or feeling lazy - just be sure to check there are no nasty ingredients.

• 1 cup of cherry tomatoes

• 1/2 cup fresh basil

• 2 garlic cloves

• 1 shallot

• 4 tbsp tomato puree

• 4 tbsp extra virgin olive oil

• 1/4 Himalayan or sea salt

• Freshly ground black pepper