Regal Salmon and Roasted Vegetables with Pear Balsamic Dressing

Ingredients (Serves: 4)
4 x 100g Regal Wood Roasted Smoked Salmon
160g Yams
180g Artichokes
180g Portabella Mushrooms
220g Red Capsicum
30g Micro Lettuce
salt

Green Oil
50g Parsley
50ml Olive Oil

Dressing
20ml Pear Balsamic
20ml Sweet Chilli Sauce
2 T Honey
80ml Olive Oil
salt

Garnish
100g Parmesan

Method
Vegetables
1. Cut the artichokes, mushrooms and red capsicum into wedges and the yams in 1/2
2. Toss them in a bit of oil and put onto a roasting tray season with salt and cook in a oven at 220 degrees for 10-15 minutes

Green Oil
1. Blend everything together
2. Strain and season

Garnish
1. Sprinkle the parmesan in an oven tray lined with grease proof paper at 220 degrees until golden
2. Once nicely coloured cut into skinny triangle shapes about 15-20cm tall before the parmesan goes solid

Presentation
1. Stack the roasted vegetables neatly in the middle of a rectangle plate and dress with the dressing
2. Place the 100g wood roasted smoked salmon fillet on top of the roast vegetables
3. Put a small brunch of micro lettuce on top of the roast vegetables
4. Put a small brunch of micro lettuce on top of the salmon
5. Garnish with the parmesan sail
6. Drizzle green oil on both sides of the stack of food