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Preheat the oven to 200oC (fan 180oC).
Mix the turmeric and oil together.
Place the broccoli and cauliflower onto a roasting dish, drizzle with 1 tbsp of the turmericoil and roast for 10-15 minutes. Add the red pepper and roast for another 10 minutes until tender.
Wash the potatoes and simmer gently in salted water for around 10–15 minutes until they’re tender and cooked through. Remove from heat, drain and cut into bite-sized chunks.
Meanwhile place the salmon fillets onto a roasting tin, spread with the remaining turmeric mix, season and roast for 15 minutes, until cooked through.
Mix all the ingredients for the dressing together in a large bowl. Once the potatoes, broccoli and cauliflower have cooled place them into the bowl with the dressing along with the watercress.