• Preheat oven to 220°C/200°C fan forced. • Cut sweet potato into bite-sized chunks. Peel onion and cut into wedges. • Cut beetroot into 1cm chunks. Finely chop garlic. • Place peeled & chopped pumpkin, onion, sweet potato and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until golden and tender, 20-25 minutes. TIP: If your oven tray is getting crowded, divide veggies between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• Meanwhile, pat salmon dry with paper towel and season both sides (this helps the skin crisp up in the pan!). • 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.

• Return frying pan to medium heat with a drizzle of olive oil. Cook garlic and Mumbai spice blend, until fragrant, 1 minute. • Stir in coconut milk and a splash of water and simmer, until bubbling, 2-3 minutes. • Add baby spinach leaves and a drizzle of white wine vinegar to the tray of roasted veggies. Toss to coat and season to taste.

• Divide roast veggie medley and seared salmon between plates. • Spoon over Mumbai coconut sauce to serve. Enjoy!