Roasted vegetable salad

Roasted vegetable salad

Ingredients (4 servings):

  • 400g cauliflower, cut into florets
  • 1 red capsicum (bell pepper), thickly sliced
  • 400g pumpkin, peeled, cut into thin wedges
  • 1 tablespoon extra virgin olive oil
  • 250 packet cooked whole baby beetroot, quartered
  • 60g baby spinach
  • ¼ cup walnuts, toasted, chopped
  • 2 tablespoons dried cranberries
  • 2 teaspoons orange zest
  • ¼ cup fresh mint leaves

Fot the orange tahini and mint dressing:

  • ¼ cup tahini
  • 1½ teaspoons orange rind, finely grated
  • 2 tablespoons orange juice
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon ground cumin
  • 1 tablespoon fresh mint, finely chopped

 

Method:

  1. Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper (see Notes).
  2. Place cauliflower, capsicum and pumpkin in a bowl. Drizzle with oil. Season well with salt and pepper. Toss to combine.
  3. Transfer to prepared tray, spreading vegetables to form a single layer.
  4. Roast for 20 minutes or until vegetables are browned and tender. Cool for 10 minutes.
  5. Meanwhile make the Orange, Tahini and Mint dressing; Place tahini, orange rind and juice, vinegar, cumin and mint in a jug. Season with salt and pepper. Stir to combine. Set aside.
  6. Transfer vegetables to a bowl. Add beetroot, spinach, walnuts and cranberries. Drizzle salad with dressing and sprinkle with orange zest and mint leaves.
  7. Serve with roast lamb.
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