Warm Roasted Vegetable Salad

A winter salad that is great for lunch or dinner.

Ingredients

Half 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 Herb Flavoured Extra Virgin Olive Oil

1 bag of baby spinach leaves

Dressing:1 tsp wholegrain mustard, 10mL Herb Extra Virgin Olive Oil, 10mL Premium Extra Virgin Olive Oil,10mL Caramelised balsamic Vinegar

Method

Pre-heat oven to 200C degrees. Place the chopped pumpkin, beetroot, onion, garlic and 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.