• 1 small head of cauliflower
  • 1 tsp of cumin seeds
  • 1/2 of a large Papaya, peeled
  • 1 handful of spinach leaves
  • 1 large rectangle piece of apple leather


  • 1 large peeled zucchini
  • 1 small handful of cashew nuts
  • 1 tsp dried dill/1-2 springs of fresh dill
  • 1 lemon, juiced


  1. For the rice, cut off the cauliflower roses and process them in a food processor with the cumin seeds, until it looks like rice.
  2. Add all of the ingredients for the sauce into the blender and blend until creamy.
  3. Now place the papaya half in the middle of the fruit leather, fill it with the spinach leaves and flip up the sides to close it. Cut it into slices.
  4. Add the “Salmon” Wellington on a plate and serve it with the rice and the sauce.


Tipp: For the fruit leather simply blend up 3 apples into a sauce, spread it on a dehydrator sheet and dry it at 104°F/40°C for 6-7 hours.