ROASTED VEGETABLE SALAD

Ingredients

1/2 Jap Pumpkin chopped
1 bunch of beetroot, peeled and quartered.
1 red onion sliced in wedges
3 whole garlic cloves
2 sprigs of rosemary
30mL Pukara Estate Herb Flavoured EVOO
1 bag of baby spinach leaves
Dressing:
1 tsp wholegrain mustard
10mL Pukara EstateHerb EVOO
10mL Pukara Estate Premium EVOO
10mL Pukara EstateCaramelised balsamic Vinegar 

Method

Pre-heat oven to 200C degrees. Place the chopped pumpkin, beetroot, onion, garlic & rosemary sprigs in a baking dish,keeping the beetroot to one end as not to stain the pumpkin. Coat with the Herb oil and season.
Roast for 40 minutes or until golden.  
To make dressing simply place all ingredients in a jar, season and shake until combine.
On a large serving plate,lay the baby spinach leaves and then pile the mixed roasted vegetables and drizzle with the dressing. Serve with grilled lamb, chicken or with crusty bread for a light lunch.