POMEGRANATE SALMON AND ASPARAGUS
TOTAL TIME: 30 minutes SERVES: 4
- 12–14 fresh asparagus spears
- 4 x 170g salmon fillets, skin on
- 4 tbsp butter
- Juice of 2 lemons
- 1 pomegranate, seeds and juice
- Salt and pepper
- Spring onions, finely sliced
- 1 large red onion, finely sliced
Place 3–4 spears of asparagus on aluminium foil and top with a salmon fillet, one tablespoon of butter, juice of half a lemon, 1 tablespoon of pomegranate juice and season with salt and pepper.
Loosely wrap, then repeat with remaining ingredients until you have four packets to put on the campfire barbecue.
Barbecue until salmon is cooked through (slightly pink in the middle) and asparagus is tender; around 10 minutes.
Open up each aluminium packet, place salmon and asparagus on individual plates and drizzle juices over the top.
Sprinkle each portion with chopped spring onions, sliced onion and pomegranate seeds to serve.
CHERRY VANILLA POPSICLES
TOTAL TIME: 5 minutes SERVES: 10
- 400g can full fat coconut milk
- 3 cups fresh cherries, deseeded
- 1 tsp vanilla bean paste
- 2–3 tbsp pure maple syrup
Add coconut milk, cherries, vanilla and maple syrup to a blender and blend until smooth.
Pour the mixture into popsicle moulds with sticks.
Freeze for 6–8 hours and serve.