Possum’s Recipe Book

Roast Vegetable Salad with Smoked Salmon and Tortillas

Serves 4

2 carrots - cut in 1/4 lengthwise
2 parsnips - cut in 1/4 lengthwise
300g celeriac - chopped into medium strips
4 cooked beetroot - cut in 1/4
2 sweet potatoes - cubed
2 potatoes - cubed
1 packet smoked salmon
1 packet tortillas
Olive oil
Sea salt
Black pepper

Method

Pre-heat oven to 180C (Fan).
Using a large baking tray place carrots, parsnips, celeriac, 
beetroot, sweet potatoes, potatoes into the tray and drizzle with oil. 
Ensure the oil covers all the vegetables. 
Season with salt and pepper.
Place into oven and cook for 30mins or until cooked. 

Serve vegetables piled onto heated plates and strips of smoked salmon on top. 
Fill tortillas with mixture and enjoy.