• Preheat oven to 220°C/200°C fan-forced. Cut carrot, parsnip and beetroot into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 30-35 minutes.

• Meanwhile, thinly slice apple into wedges. Roughly chop roasted almonds. • Cut halloumi into 1cm slices. • In a small bowl, combine chargrilled capsicum relish and mayonnaise. Set aside. • In a medium bowl, combine salmon, Tuscan herb seasoning, a drizzle of olive oil and a pinch of pepper.

• When the fries have 10 minutes remaining, place salmon on a second lined oven tray. • Bake salmon until just cooked through, 8-10 minutes. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook halloumi, until golden brown, 1-2 minutes each side.

• In a second medium bowl, combine mixed salad leaves, apple, almonds, a drizzle of white wine vinegar and olive oil. Season to taste. • Divide herby baked salmon, halloumi, veggie fries and apple salad between plates. • Top salmon with chargrilled capsicum mayo. Enjoy!