Roasted Vegetable Salad
Serves 4
Time 45 minutes
Ingredients
½ butternut pumpkin, peeled and cut into thick strips
1 bunch heirloom carrots
2 shallots, chopped
½ red capsicum, chopped
½ yellow capsicum, chopped
½ green capsicum, chopped
100g large Swiss brown mushrooms
1 cauliflower
1 bunch thyme
Dressing
2 tbsp honey
Salt & pepper
¼ cup extra virgin olive oil
1 orange, juiced
1 lemon, juiced
1 pomegranate, seeded
100g goat’s cheese
½ cup walnuts
½ cup pepitas
½ cup sunflower seeds
¼ cup sesame seeds, toasted
1 bunch mint
1 bunch parsley
1 bunch dill
1 bunch coriander
Method
Preheat the oven to 180°C.
Place your vegetables on baking trays lined with baking paper. Season with fresh thyme, a generous pinch of salt and pepper and a good drizzle of olive oil. Place in the oven and bake for 15-20 minutes.
Whisk together the ingredients for your dressing, set aside.
Once the vegetables are roasted remove them from the oven and place them on a plate. Top with remaining ingredients and spoonfuls of the dressing just before serving.