• Preheat oven to 240/220°C fan forced. Spread peeled & chopped pumpkin over a large microwave-safe plate. Cover with a damp paper towel. Microwave on high, 2 minutes. • Meanwhile, cut sweet potato into bite-sized chunks. Cut beetroot into 1cm chunks. Finely chop garlic. • Spread sweet potato and beetroot over a large microwave-safe plate. Cover with a damp paper towel. Microwave on high, 3 minutes. • Drain any excess liquid, then place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 12-15 minutes. TIP: Microwave in batches if your plate is getting crowded.

• 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. • To tray with veggies, add baby spinach leaves with a drizzle of white wine vinegar. Toss to coat and season.

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