• See ‘Top Steak Tips!’ (below left). 
• Preheat oven to 240°C/220°C fan-forced.
• Cut cauliflower into small florets.
• Cut sweet potato into bite-sized chunks.
• Cut beetroot into 1cm chunks. 

• Place prepped veggies on a lined oven tray. 
Drizzle with olive oil, season with salt and 
pepper and toss to coat.
• Roast until just tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies 
between two trays. 

• In a medium bowl, combine salmon, Aussie spice blend, a drizzle of olive oil and a pinch of pepper.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate to rest.

• While steak is resting, add the vinegar and baby
spinach leaves to the roast veggie tray.
• Gently toss to combine. 

• Divide Aussie salmon and roast veggie medley between plates.
• Top with a dollop of mustard mayo to serve. Enjoy!