Roasted Vegetable Salad Recipe

SERVES 4 (AS A SIDE)

PREP 15 MINUTES (PLUS COOLING)

COOK 20 MINUTES

400g cauliflower, cut into florets
1 red capsicum, thickly sliced
400g kent pumpkin, peeled,
cut into thin wedges
1 tablespoon extra virgin olive oil
250 packet cooked whole baby beetroot,
quartered (see Amira’s tip)
60g baby spinach
¼ cup chopped walnuts, toasted
2 tablespoons dried cranberries
1 quantity Orange, Tahini and Mint
dressing (see recipe, right)
2 teaspoons orange zest
¼ cup fresh mint leaves

1 Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper (see Amira’s tip).

2 Place cauliflower, capsicum and pumpkin in a bowl. Drizzle with oil. Season well with salt and pepper. Toss to combine. Transfer to prepared tray, spreading vegetables to form a single layer.

3 Roast for 20 minutes or until vegetables are browned and tender. Cool for 10 minutes.

4 Transfer vegetables to a bowl. Add beetroot, spinach, walnuts and cranberries. Drizzle salad with dressing and sprinkle with orange zest and mint leaves. Serve.

NUTRITION: (per serve) 1326kJ; 20.3g fat; 2.2g sat fat; 9.8g protein; 21.8g carbs; 8.1g fibre; 0mg chol; 190mg sodium.