INGREDIENTS:
250g hot smoked salmon
1 pointed pepper
1 large courgette
150g sweet potato
100g broccoli
1tbsp dried mixed herbs
1 tsp coconut oil, melted
1/2-1 tsp chilli flakes (optional)
Dressing:
1 tsp brown rice miso paste
1 tbsp tamari
1 tbsp tahini
½ tsp cayenne pepper
Juice of 1 lemon
1 tsp sesame oil
METHOD:
- Preheat the oven to 200oc and line a baking tray with greaseproof paper
- Chop the courgette, sweet potato, pepper and broccoli into 1 inch chunks
- Add the veg to a bowl with the coconut oil and dried herbs, stir together and spread out on a baking tray
- Cook in the oven for 20-25 minutes until cooked through
- To make the dressing whisk all the ingredients together
- Serve the roast veg with hot smoked salmon and drizzle over the miso dressing
- sprinkle over the chilli flakes if desired
Roasted veg with salmon and miso dressing! Roast veg is one of my favourite mid-week dinners as it’s so easy to prepare. I serve it with pre-cooked hot smoked salmon when I am after a quick meal, however if I have a bit more time I marinate salmon fillets and roast them in the oven for approximately 20 minutes. I love the combination of the saltiness from the tamari and miso with the tanginess of the lemon juice in the dressing!