Cup of Yum
1. Preheat the oven to 150° Celsius (300° Fahrenheit).

Vegetables

1. Trim and wash the beetroots.
2. Wrap them in foil with a little seasoning and oil.
3. Roast for 45 minutes or until tender.
4. Peel while they are warm and trim to neaten.
5. Dress with a little olive oil and lemon juice. Set aside.
6. Shave the fennel as thinly as possible.
7. Slice the radishes into thin rounds. Place into a bowl with herbs and dress with chardonnay vinegar and olive oil.
8. Season.

Pan Roast Salmon:

1. Heat a fry-pan to high heat and add vegetable oil.
2. Season the fish and place in the pan. Turn the heat down to a medium and gently cook skin side down until crisp.
3. Turn the fish over or place the fry-pan in the oven to roast to the desired done-ness.

Plating:

1. While the fish is cooking, divide the labna between four plates, smear to create a base.
2. Divide the fennel salad and beetroots between plates and sit the fish on top.
3. A good squeeze of lemon to finish.