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Salmon tacos w/ avocado cream + radish salsa (serves 2)

220og salmon (2 fillets)
¼ tsp. Paprika
¼ tsp. Cayenne
¼ tsp. Chilli flakes
1.5 tsp. Garlic powder
1 tsp. Onion powder
¼ tsp. Cinnamon
½ tsp. Thyme
Salt & pepper
½ tsp. Honey
1.5 tbsp. Lime juice
1 tbsp. Extra virgin olive oil

Avocado cream:
1 avocado
100g coconut yogurt (or any yogurt of choice)
1 garlic clove (finely minced)
2 tbsp. lemon juice
Salt

Radish salsa
100g radish
100g cherry tomatoes
1 spring onion
¼ jalapeño (remove seeds)
15g parsley
10g mint
1 tbsp. lemon juice
2 tbsp. Extra virgin olive oil
½ tsp. sumac (optional)

4 taco shells

Curry roasted carrot + butter bean walnut salad (serves 34 as side dish)

500g carrots
1.5 tbsp. Curry powder
Salt & pepper
Extra virgin olive oil

Butter beans:
230g Butter beans
1/2 Red onion
10g Mint
20g Coriander
Extra virgin olive oil
Salt & pepper

Walnut & raisin dressing
40g Walnuts
25g Raisins
2 garlic cloves
1 tbsp. lemon juice
Extra virgin olive oil
Salt

Yogurt & tahini
100g Yogurt of choice
1 tbsp. Tahini
1 tsp. Cumin powder
1.5 tbsp. Lemon juice
Salt