Roasted Root Vegetable Salad

Time 50 minutes

Ingredients

1 Japanese pumpkin, cut into even chunks on the angle
3 carrots, cut into even pieces on the angle
2 parsnips, cut into even pieces on the angle
2 beetroots, cut into even pieces on the angle
1 red onion, quartered
1 head garlic, halved
1 turnip, quartered
Salt and pepper
Extra virgin olive oil

Dressing
½ cup yoghurt
½ clove garlic
3 tbsp tahini
1 lemon, juiced
¼ cup extra virgin olive oil
¼ cup water
½ bunch dill
½ bunch chives
1 bunch parsley
300g baby spinach
toasted baby pepita seeds
chives, cut into batons

Method

Preheat the oven to 200C.

Place all of the chopped vegetables on lined baking trays, season with salt and pepper and a good drizzle of olive oil. Roast until golden and caramelised.

Blend dressing ingredients together until it is a smooth consistency.

Arrange the roasted vegetables on plate with spinach on it, pour the dressing over the dish and sprinkle with pepita seeds. Serve while still warm.