roast veg pesto salad with hot smoked salmon recipe | Jessica Cox

Ingredients

• 1 cup sweet potato, roughly cubed
• 1 cup broccoli cut into bite sized pieces (stems and all)
• 1 can washed cannellini beans
• 1 cup brussel sprouts, halved
• 150 gram packet of naturally smoked salmon fillets, roughly flaked ( I used tasmanian salmon)
• 1 good handful of rocket leaves, roughly torn
• // pesto //
• juice 1 lemon
• 1 clove garlic
• 1/3 cup olive oil
• 1 tablespoon of nutritional yeast (or 1/4 cup grated pecorino or parmesan)
• 1 cup tightly packed basil
• 1/3 cup sunflower seeds