METHOD

1. For the chilli ginger dressing, combine all ingredients in a bowl. Season and whisk to combine.
2. Place a tray in the fridge to chill for 10 minutes. Blanch the Broccolini® in a saucepan of boiling salted water for 1-2 minutes until bright green and just tender. Drain quickly. Cut the Broccolini® in half lengthways. Arrange onto the cold tray in a single layer. Pour over the dressing and turn to coat. Set aside 15 minutes to marinate.
3. Preheat oven to 180°C fan forced. Pour a little oil from the goats cheese into a bowl, use to brush over both sides of the bread. Place the bread on a tray and bake for 8-10 minutes until light golden. Combine the goats cheese and chives, spread over the sour dough.
4. Arrange the salmon on a platter or individual plates. Top with Broccolini®, kale and pomegranate seeds. Spoon over the dressing (from the marinated Broccolini®). Season and serve with sour dough.

Tip: To remove seeds from the pomegranate, roll on the bench to loosen the seeds. Score around the middle and tear open into halves. Hold each pomegranate half over a bowl, seeds facing down and tap the skin with a wooden spoon, squeezing a little to release the seeds and juice.  Discard any white pith.