Regal Double Manuka Hot Smoked Salmon Halloween Salad

Remove the Regal Salmon from the fridge and packaging. Allow to rest at room temperature while preparing the vegetables.

Trim the leaves from the beetroot. Place in a pot of boiling water and cook until tender for 10 minutes. Use a sharp knife to peel away the skins. Then cut the beetroot into quarters. Set aside one of the beetroot, for use in the mayonnaise.

Tear the kale leaves and remove any woody stems. Cut small onions into wedges or quarters. Peel the pumpkin or squash and dice into 1cm chunks.

Preheat the oven to 180°C, fan bake. Line two trays baking tray with foil or baking paper.  Arrange the beetroot, kale and onion on one of the trays spreading out to a single layer. Mix the crushed garlic with salt and olive oil. Drizzle this oil over the pumpkin or squash, and toss to coat well, then spread out over the second tray. Sprinkle with freshly ground black pepper. Place both trays in oven and roast for 30 minutes.

While the vegetables are cooking, make the beetroot mayonnaise. Place the egg yolks, lime juice, vinegar, in a blender or small food processor and pulse. Add the mustard, reserved whole beetroot (plus any juices), and season to taste. Blend again until the beetroot has been blitzed well. Alternatively, use beetroot powder, adding the same way. Drizzle in the olive oil, very slowly, until all added and the mayonnaise has thickened. Spoon into a jar or serving bowl.

Lay the Regal Salmon on a baking tray and place in the oven left for 8-10 minutes. Arrange the warm vegetables on a serving platter, and top with pieces of the warmed salmon, toasted pumpkin seeds, crumbled feta cheese and pomegranate arils.

Serve beetroot mayo on the side or drizzled over salad.