Roasted Vegetable Salad

Serves 4
Time 45 minutes


½ butternut pumpkin, peeled and cut into thick strips

1 bunch heirloom carrots 

2 shallots, chopped 

½ red capsicum, chopped

½ yellow capsicum, chopped 

½ green capsicum, chopped 

100g large Swiss brown mushrooms

1 cauliflower

1 bunch thyme 



2 tbsp honey

Salt & pepper

¼ cup extra virgin olive oil 

1 orange, juiced

1 lemon, juiced 


1 pomegranate, seeded

100g goat’s cheese 

½ cup walnuts

½ cup pepitas

½ cup sunflower seeds

¼ cup sesame seeds, toasted

1 bunch mint

1 bunch parsley

1 bunch dill

1 bunch coriander


Preheat the oven to 180°C. 

Place your vegetables on baking trays lined with baking paper. Season with fresh thyme, a generous pinch of salt and pepper and a good drizzle of olive oil. Place in the oven and bake for 15-20 minutes. 

Whisk together the ingredients for your dressing, set aside. 

Once the vegetables are roasted remove them from the oven and place them on a plate. Top with remaining ingredients and spoonfuls of the dressing just before serving.