Dukkah Salmon & Garlic Yoghurt

Place the sweet potato and beetroot on one oven tray lined with baking paper. Place the zucchini, tomato and onion on a second oven tray lined with baking paper. Drizzle with both trays with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer. Roast both trays until tender, 25-30 minutes.

TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.

While the veggies are roasting, finely chop the garlic (or use a garlic press). Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Transfer to a small bowl. Add the Greek yoghurt and a pinch of salt, then stir to combine. Set aside.

In a medium bowl, combine the salmon, a drizzle of olive oil and a sprinkle of the dukkah. Toss to coat and set aside. When the veggies have 10 minutes cook time remaining, return the frying pan to a medium heat with a drizzle of olive oil. When the oil is hot, add the salmon to the pan, skin-side down, and cook until just cooked through, 2-4 minutes each side (depending on thickness).

TIP: The spice blend will char in the pan, this adds to the flavour!

In a large bowl, combine the roasted veggies and baby spinach leaves. Toss to combine.