Winter salmon salad

Preheat oven to 220C. Line a large baking tray with baking paper.

Combine 1 1/2 tablespoon of the oil, Brussels sprouts, fennel, broccoli, potato and thyme in a large bowl. Season with salt and pepper and toss to combine. Arrange in a single layer on the prepared tray. Bake for 20 mins, adding beetroot in the last 10 mins of cooking, or until vegetables are browned and tender.

Meanwhile, heat 2 teaspoons of the remaining oil in a large frying pan over medium-high heat. Cook the salmon for 2 mins each side or until cooked to your liking. Transfer to a plate and set aside for 2 mins to rest. Coarsely flake salmon.

Combine the vinegar and remaining oil in a small bowl. Taste and season with salt and pepper.

Divide vegetables among serving plates. Top with the flaked salmon, goat’s cheese and extra thyme. Drizzle with the dressing to serve.