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