Keep this one up your sleeve when you need a last minute crowd pleaser.
Serves 4 | Preparation time: 10mins | Cooking time: 20mins
200g ahia™ freshly smoked kahawai manuka honey
8 baby beetroot
200g baby carrots
1 red onion, peeled, cut in wedges
150g sugar snap peas
150g watercress or rocket leaves, rinsed, drained
BLACK PEPPER VINAIGRETTE
1 tbsp lemon juice
2 tbsp white wine vinegar
1 tsp Dijon mustard
2 tsp freshly ground black pepper
1 tsp Manuka honey
½ tsp sea salt
½ cup extra virgin olive oil
Preheat oven to 200°C (fan bake 180°C). Line a baking tray with aluminium foil.
Rest ahia™ freshly smoked kahawai manuka honey at room temperature for 5 minutes, remove skin and break into smaller pieces. Set aside.
Peel and trim beetroot and baby carrots. Cut beetroot into quarters and carrots in half, then spread out on the prepared tray with red onion segments. Drizzle with olive oil and season to taste. Cook in oven for 20 minutes until tender.
Slice sugar snap peas lengthwise. Place in a small dish and cover with boiling water to slightly blanch the peas, then drain. Repeat with cold water.
Add vinaigrette ingredients to bowl and whisk, or to a lidded glass jar and shake well. Set aside.
Arrange the roasted vegetables, peas and watercress on a large serving platter. Top with the flaked smoked fish. Drizzle with vinaigrette and garnish with fresh herbs or extra watercress leaves.
Tips & variations
Add toasted nuts, sprouts or pumpkin seeds for extra protein and flavour.
Substitute with other vegetables like baby turnips, yams, parsnips or celeriac for variety.