- Preheat oven to 200°C (fan-forced) and line two trays with baking paper. Toss carrots and broccolini with honey and two tablespoons oil in a large bowl. Transfer carrots to one baking tray and broccolini to the other. Place carrots in the oven for 15 minutes, before adding broccolini and cooking for a further 10 minutes or until vegetables are golden brown and tender.
- Meanwhile, combine salmon, egg, paprika, cumin, cinnamon and salt in a food processor. Blitz until smooth. Transfer to a large bowl and stir through breadcrumbs until well combined. Divide mixture into four patties and dust in corn flour if sticky.
- Combine yoghurt, tahini, garlic and lemon juice in a small bowl. Stir until smooth.
- Heat remaining one tablespoon oil in a large frying pan over medium heat. Cook salmon cakes for 4-5 minutes each side or until golden brown and cooked through.
- Divide yoghurt sauce between four serving plates. Top with salmon cakes, then place roasted carrots to one side and sprinkle over dukkah.
Cooking Tip: Try doubling the salmon cake quantities and keep leftovers to use in lunches such as sandwiches, wraps and salads.
Nutrition Tip: Tahini is a paste made from ground sesame seeds, which makes it a concentrated source of fibre, protein and various vitamins and minerals.