To bake the pumpkin-brush with EVOO and bake in a very hot oven until it caramelizes, turning part way through cooking for even cooking- for approximately 25- 30 minutes. Allow it to cool partially
Cook beans by plunging into boiling water for 2-3 minutes. Drain and rinse under cold water until cool
Brush a little EVOO onto a piece of baking paper. Brush the salmon skin with EVOO and season with salt and pepper.
Press the salmon skin into the Dukkah so it coats the skin. Place the salmon skin up on the baking paper. Spoon any excess Dukkah onto the skin.
Bake salmon for 7-10 mins or until cooked as you prefer.
Assemble the salad leaves on 4 plates and divide the remaining salad items, pumpkin, beans and feta amongst the plates (reducing or removing the pumpkin for any serious low carbers and increasing the serve for carb lovers if you wish. )
Sprinkle a teaspoon of pine nuts on top of each individual salad and drizzle with EVOO and a ldash of balsamic vinegar. Serve the Salmon on the side of the salad.
Notes
Use sweet potato in place of pumpkin.Try sprinkling some Moroccan seasoning on pumpkin prior to baking.