Method

• 1.
  Preheat oven to 200°C (180°C fan-forced) and line a large baking tray with baking paper.
• 2.
  Scrub the sweet potato and beetroot, then slice very thinly using a mandoline, or cut into 2mm-thick slices using a sharp knife. Lay on prepared tray, slightly overlapping, keeping the beetroot at one end to avoid discolouring the sweet potato. Spray with olive oil, then season. Wrap the garlic in foil and place on the tray. Roast for 12-15 minutes or until sweet potato is slightly tender.
• 3.
  Meanwhile, for the salmon, combine the fennel seeds, chilli, lemon zest, a pinch each of salt flakes and freshly ground black pepper, and 1 tbs oil. Spread chilli mixture over salmon.
• 4.
  Split the broccoli through the centre of the stem and quarter, then place around the edge of sweet potato and beetroot. Season broccoli. Place salmon in centre of tray. Return tray to the oven and roast for a further 10 minutes or until salmon is just cooked through.
• 5.
  To make the dressing, combine the almond butter, 2 tbs water, lemon juice and remaining 2 tbs oil. Season and stir until smooth and creamy. Squeeze roasted garlic flesh into dressing, stir to combine and transfer to a jug.
• 6.
  Layer the roasted vegetables and salmon on a platter with reserved beetroot leaves, baby spinach and avocado, and top with mung bean sprouts. Serve with dressing.