This recipe is devised by Paul Watters –  author of “Simple Tasty Healthy by PW”


2 Salmon fillets

8 prawns
4 cherry tomatoes (cut in half)
2 baby cucumber (sliced)
1 large red onion (Sliced)
2 handfuls of mixed leaf lettuce
1 handful of rocket (arugla)
Salt and pepper
2 teaspoons of cajun spice
2 tablespoons of hemp oil
2 tablespoons of olive oil
In a large bowl gather the salad ingredients together except the beetroot.
Mix well along with salt and pepper and hemp oil.
Bring a large pan to a high heat.
Massage a little olive oil into the salmon fillets.
Once the pan is hot add the salmon and sprinkle some cajun spice on top along with salt and pepper.
Cook for a few minutes on one side, flip over and repeat with salt and pepper and cajun spice.
Add prawns and cook for a few minutes and turn off the heat.
Gather a large bowl or plate and place the salad in the middle of the plate, place beetroot around the plate.
Place Salmon on top of the salad alongside the prawn and drizzle a little more hemp oil.
Sprinkle some of the cajun spice over the top and enjoy!
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