Ingredients

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• 180g Prime Smoke Salmon hot smoke salmon portion

• 1  sliced eggplant

• 1 sliced courgette

• 1 kumara

• 1 cup lentils

• baby spinach

• parsley

• goat feta

• microgreens - eatable flowers

• olive oil

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Method

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Remove Prime Smoke Salmon from fridge and allow to come to temperature before using.

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Place kumara into 200C preheated oven, drizzle lightly with olive oil and bake for 20 minutes.

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Chargrill sliced eggplan and courgettet, or alternatively roast in the oven for 10 minutes along with the kumara. Spread out on baking tray and drizzle lightly with oil before placing in the oven.

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Place whole Prime Smoke 180g hot smoke salmon portion on a baking tray. Place in the oven for the last 15 minutes to heat through.

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Arrange the chargrilled eggplant, courgette and roasted kumara onto serving platter. Remove the skin from the salmon and place the pieces on top.

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Garnish with baby spinach, fresh herb and microgreens. Crumble goat cheese over top and finish off with a drizzle of hazelnut mint dressing.

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To make the hazelnut mint dressing, place toasted hazelnuts, mint and chopped garlic into a food processor. Blitz until smooth adding a little avocado oil at a time until you have the desired texture.

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