Roast Smoked Salmon & Roasted Winter Vegetables

Serves 2 - 4

Ingredients

• 2 x 200g Roast Smoked Salmon
• 1 large carrot, peeled
• 2 medium parsnips, peeled
• 1 sweet potato, peeled
• 4 - 6 tablespoons rapeseed or olive oil
• 1 medium red onion, cut into 6 wedges
• 1 red pepper, halved, seeded and quartered
• 1 tablespoon chopped fresh thyme
• Salt and freshly ground black pepper

Method

1. Preheat the oven to 220C / 200CFan / Gas Mark 7.
2. Cut the carrot, parsnips and sweet potato into quarters, lengthways.
3. Pour the oil into a large roasting tin and add the root vegetables and toss well to coat.
4. Roast in the oven for 15 minutes then mix in the onion wedges, peppers, thyme, salt and pepper.
5. Roast for another 10 mintues until all the vegetables are tender and brown.
6. Scatter the roast smoked salmon over the top of the vegetables and return to the oven for 5 minutes to warm through.
7. Serve immediately with the pan juices spooned over.

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