Smoked Salmon & Roast Vegetable Salad - cooking recipe

Ingredients

200 g smoked salmon
2 tablespoons olive oil
500 g pumpkin, chopped
2 red capsicums, chopped
1 red onion, cut into quarters
2 fennel bulbs, cut into 1/8
1 bunch asparagus
1 cup risoni, cooked
1/4 cup pine nuts, toasted
1/4 cup fresh herb, chopped
130 g Baby Spinach
1/3 cup vinaigrette

Preparation

Preheat oven to 180\u00b0C.
Place oil to baking dish add chopped pumpkin, red peppers, red onion and fennel and season with salt and pepper. Roast for 25 minutes Add asparagus and roast a further 10 minutes Remove from oven.
Add cooked risoni, herbs and pinenuts. Cool.
Place spinach on platter, top with roasted vegetables and salmon. Drizzle with vinaigrette and serve.