SERVES 4

INGREDIENTS
FOR THE TURMERIC VEGGIES:

1/2 Cauliflower (chopped bite sized florets)

1/2 Pumpkin (cubed 3cm)

1 Sweet Potato (skin removed, cubed 3cm)

1 Red Onion (sliced thinly)

1-2 tsp. Turmeric Powder

2 TBLS Olive or Coconut Oil

2 TBLS Olive or Coconut Oil

185g Hot Smoked Salmon Fillets (Skin on)

1 Broccollini Bunch (stems trimmed)

CURRY YOGHURT:

200G Greek Yoghurt

1 TBLS Curry Powder

TO SERVE:

*60g Baby Spinach Leaves

*1/4 Cup Pumpkin Seeds & Sesame Seeds (toasted)

METHOD:

1. Preheat oven to 200°C

2. Heat 1 TBLS of oil in a large non-stick fry pan over a high heat. Add garlic and Saute until fragrant, add cauliflower, sweet potato and pumpkin, toss through turmeric until well coated and fry until slightly charred.

3. Remove from pan and transfer to a baking or oven tray, reduce oven to 180°C and bake veggies for 15- 20 minutes or until veggies are soft but not mushy. Toss through toasted seeds.

4. In a small mixing bowl, whisk yoghurt and curry powder together. Set aside.

5. Meanwhile, heat remaining oil in a large non-stick fry pan over a high heat. Add Salmon fillets skin side down, fry until skin turns golden in colour, turn and repeat on the other side, Add broccolini to the pan and fry off for roughly 4 minutes.

6. Flake Salmon and toss through baked veggies, divide among bowls, top with spinach, broccolini & a couple TBLS of curry yoghurt.

*OPTIONAL