Roast Vegetable Salad

Serves 4 as a side

Ingredients

• 500g baby potatoes, washed, halved
• 500g Beauregard (orange) kumara, peeled, cubed (4cm)
• 3 carrots, peeled, cubed (4cm)
• 3 courgettes, cut into rounds
• 4 garlic cloves, peeled
• 1 large red capsicum
• 1 large red onion cut into thick wedges
• 100g baby spinach or rocket
• 1/4 cup toasted nuts (pine nuts, cashews or peanuts)
• 2 tbsp canola or olive oil
• Salt and pepper (to taste)

Method 

• Preheat oven to 220/200 fan-forced.
• Place pared potato, kumara, garlic & oil in a bowl and toss to combine. Place in a single layer on an oven tray and season with salt and pepper. Roast for 20 minutes.
• Turn potatoes and kumara, add capsicum, red onion and courgette, and roast for 25 minutes, then add nuts and roast for a further 5 minutes or until vegetables are browned and tender.
• Place aside for 10 minutes to cool slightly.

To make the dressing

Place lemon juice, oil, mustard and oregano in a screw-top jar. Secure the lid and shake well to combine.

To serve

Place baby spinach or rocket, nuts and vegetables in a large bowl and pour over the dressing, toss gently to combine or leave dressing off and let people dress their own.