• Preheat oven to 240°C/220°C fan-forced. Cut beetroot, carrot and turnip into bite-sized chunks. • Spread veggies over a large microwave-safe plate. Cover with a damp paper towel. Microwave veggies on high, 3 minutes. • Drain, then place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over half the Mumbai spice blend, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 12-15 minutes. Set aside to cool slightly. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, finely chop garlic. In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small heatproof bowl. • Add Greek-style yoghurt to garlic oil mixture, stirring to combine. Season to taste. • Pat salmon dry with a paper towel. • In a medium bowl, combine the remaining Mumbai spice blend, a drizzle of olive oil and a generous pinch of salt. Add salmon, gently turning to coat. TIP: Patting the salmon skin dry helps it crisp up in the pan!

• While veggies are cooling, return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). • In the last minute, add the honey, gently turning salmon to coat. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Once veggies have cooled slightly, add baby spinach leaves and golden goddess dressing to the oven tray. Toss to coat. Season to taste. • Divide roast veggie toss between plates. Top with Mumbai salmon. • Dollop over garlic yoghurt and sprinkle with flaked almonds to serve. Enjoy!