Preheat oven to 200°C. Place the beetroot on a baking tray and bake in preheated oven for 1 hour or until tender when pierced with a skewer. Remove from oven and set aside for 15 minutes to cool slightly. Peel beetroot and cut into wedges.
Place pumpkin on another tray and add a good glug of olive oil over the top and season with salt and pepper. Roast pumpkin in the same oven as the beetroot, turning once and let cook for 30 minutes or until golden and tender. Remove from oven and set aside to cool to room temperature.
Cook the potatoes in a saucepan of boiling water for 10 minutes or until just tender. Use a slotted spoon to transfer the potatoes to a chopping board and quarter them. Add the beans, broccolini, asparagus and a pinch of salt to the pan and cook for 5 minutes or until bright green and tender. With a slotted spoon remove the greens into a bowl and run under cold water to cool them down.
Heat a frying pan over medium-high heat. Add salmon and cook for 4-5 minutes each side for medium or until cooked to your liking. Let cool and flake the salmon into large pieces ready for serving.
Meanwhile, place the room temperature eggs in a saucepan of cold water. Bring rapidly to a boil, then turn off the heat, cover for 10 minutes. Remove eggs and cool rapidly in ice water. Peel and halve.
Whisk together the oil, vinegar, mustard and sugar in a jug until combined.
Carefully place each ingredient on a large serving platter, flaking the salmon over the top. Drizzle over the dressing. Best served with a fresh baguette and a chilled glass of rose.
Recipe and Photography by Adeline and Lumiere