Set oven to 200ºC. Trim dutch carrots, halve tomatoes, wedge squash and onion. Slice zucchini Toss on a lined oven tray with 2 tsp cumin, 1 tbsp oil, salt and pepper. Roast in oven for 15 minutes.
2. Make the pesto
Roughly chop coriander. Blend together with sunflower seeds, 1 1/2 tbsp vinegar and 1/3 cup olive oil until finely chopped and combined. Season to taste with salt and pepper.
3. Add the salmon & beans
Coat salmon with 1/2 tbsp oil, salt and pepper. Remove vegetable tray and add salmon on tray. Trim and toss beans with 1 tsp oil. Scatter over tray. Return to oven for 5-10 minutes until salmon is cooked through.
4. Toss the vegetables
Drain and rinse cannellini beans. Add to a bowl and toss with roast vegetables, 1 tbsp olive oil and 1/2 tbsp vinegar.
5. Finish and plate
Divide vegetables and salmon among plates. Serve with a dollop of pesto.
Other spices that work well on this tray bake are fennel seeds, ground coriander and sumac!
No fish option - salmon fillets are replaced with chicken breast fillets. Halve lengthways and add to oven dish at the same time as vegetables. Roast in oven for 15-20 minutes until cooked through.
Dutch carrots, 1 bunch
Cherry tomatoes, 1 bag (200g)
Yellow squash, 4
Red onion, 1/2 *
Zucchini, 1/2 *
Coriander, 1/2 packet *
Sunflower seeds, 1 packet (40g)
Salmon fillets, 2 packets
Green beans, 1/2 bag (125g) *
Cannellini beans, 400g
From your pantry
Oil (for cooking + olive), salt, pepper, white wine vinegar, ground cumin