Preheat the oven to 230°C. Once the oven has preheated place a large, dry roasting pan into the hot oven. Heat for 5 minutes (this prevents the vegetables from steaming).
Place the Minicaps®, sweet potato and eggplant into the hot roasting pan. Drizzle with 2 tablespoons of the oil. Season with salt and pepper. Roast for 30 minutes.
Remove the pan from the oven, turn the vegetables over, quickly add the zucchini and onion. Return to the oven and roast for a further 10 minutes.
Remove the pan from the oven again. Add the Broccolini® and kale, nestling them amongst the vegetables. Drizzle with 1 tablespoon of the remaining oil. Scatter over the thyme and season. Roast for a further 10 minutes or until the broccolini and vegetables are just tender.
Meanwhile, place the pesto, seed mix, sherry vinegar and 1 tablespoon cold water in a small food processor. Process until well combined.
Heat a frying pan over medium high heat until hot. Drizzle the remaining oil over both sides of the salmon and season. Add the salmon to the hot frying pan, skin side down, cook, using a flat spatula to press and hold the salmon down, for 2 minutes, this helps crisp up the skin. Cook a further 2 minutes until the skin is crisp, turn and cook 2 for minutes for medium or until cooked to your liking.
Divide the vegetables between 4 plates. Top with the salmon and spoon over the basil dressing. Serve.
Preheat the oven to 230°C. Once the oven has preheated place a large, dry roasting pan into the hot oven. Heat for 5 minutes (this prevents the vegetables from steaming).
Place the Minicaps®, sweet potato and eggplant into the hot roasting pan. Drizzle with 2 tablespoons of the oil. Season with salt and pepper. Roast for 30 minutes.
Remove the pan from the oven, turn the vegetables over, quickly add the zucchini and onion. Return to the oven and roast for a further 10 minutes.
Remove the pan from the oven again. Add the Broccolini® and kale, nestling them amongst the vegetables. Drizzle with 1 tablespoon of the remaining oil. Scatter over the thyme and season. Roast for a further 10 minutes or until the broccolini and vegetables are just tender.
Meanwhile, place the pesto, seed mix, sherry vinegar and 1 tablespoon cold water in a small food processor. Process until well combined.
Heat a frying pan over medium high heat until hot. Drizzle the remaining oil over both sides of the salmon and season. Add the salmon to the hot frying pan, skin side down, cook, using a flat spatula to press and hold the salmon down, for 2 minutes, this helps crisp up the skin. Cook a further 2 minutes until the skin is crisp, turn and cook 2 for minutes for medium or until cooked to your liking.
Divide the vegetables between 4 plates. Top with the salmon and spoon over the basil dressing. Serve.