Smoked Salmon and Roasted Vegetable Salad - Created for 139Club in Brisbane

Ingredients: (4 pax)

800g Smoked Salmon                                         1 large Beetroot

1 medium Sweet Potato                                       1/4 Butternut Pumpkin

4 medium Washed Potatoes                                 1/2 bunch Rosemary

1 Red Onion                                                        1 large Carrot

1 large Zucchini                                                   500g Mixed Lettuce, washed

2 Tbsp Balsamic Vinegar                                    150ml Olive Oil

pinch Nutmeg                                                      pinch Cumin

Salt and Cracked Pepper                                      150g Persian Fetta Cheese

Method:

Top and tail Beetroot and cut into cubes approx 10cm in size. Place in a roasting pan with a little seasoning and roast on 190℃ for 15 minutes or until just cooked through. Meanwhile skin and cube the sweet potato roughly the same size as beetroot. Do the same for the Pumpkin and cook the sweet potato and pumpkin in the same roasting pan for 10-15 minutes or until just cooked through.

Lastly dice potato, a sprig of rosemary and carrot and cook in a roasting pan for 15-20 minutes or until just cooked through. 

Place all vegetables into a bowl and add 50ml of Olive oil, nutmeg and cumin. Toss lightly and set aside. 

With the remaining oil add the vinegar and mix together with a little seasoning.

To Assemble:

Place washed mixed lettuce in the middle of the plate. Top with roasted vegetables then drizzle a little of the balsamic vinegar dressing over the top. Lightly arrange the smoked salmon and fetta cheese around the top of the roasted vegetables then garnish with fresh rosemary. Serve immediately.