ROAST SALMON WITH SPICED CAULIFLOWER & SPINACH

SERVES 4 PREP 15 MINS COOK 25 MINS + COOLING

1.5kg cauliflower, cut into florets

¹⁄3 cup extra-virgin olive oil

3 tsp garam masala

2 tsp ground turmeric

600g skinless, boneless salmon fillets

180g baby spinach leaves

200g baby cucumbers, thinly sliced lengthways

½ cup loosely packed fresh coriander leaves

2 tbsp lemon juice

½ cup Greek-style natural yoghurt

1 tbsp white sesame seeds, toasted

2 tsp black sesame seeds

1 medium lemon, cut into cheeks

1 Preheat oven to 200°C. Line 2 oven trays with baking paper.

2 Toss cauliflower with half the oil, garam masala and turmeric in a large bowl. Divide cauliflower between trays. Roast 20 mins until starting to brown.

3 Season salmon. Add salmon to trays with cauliflower. Roast 5 mins until cauliflower is golden and salmon is almost cooked through. Transfer cauliflower to a large bowl. Cool. Add spinach, cucumber and coriander to cauliflower in bowl. Break salmon into chunks.

4 To make dressing, place remaining oil and half the juice in a screw-top jar. Shake well. Add dressing to salad, tossing to combine.

5 Combine yoghurt and remaining juice in a small bowl. Divide salad and salmon among 4 plates. Drizzle with yoghurt mixture. Sprinkle with sesame seeds and serve with lemon cheeks.