Roast Vegetable Salad

Serves 6

Preparation: 15 minutes

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Roast Vegetable Salad

It's easy, delicious and colourful too!

Ingredients

  • 2 potatoes, peeled & chopped
  • 1/4 pumpkin, peeled & chopped
  • 1 sweet potato, peeled & chopped
  • 1 capsicum, chopped
  • 1/2 bunch celery, chopped
  • 2 tbsp olive oil
  • A handful of pine nuts

Directions

  1. Preheat oven to 180 C.
  2. In a bowl, put the chopped potatoes, pumpkin and sweet potato (pieces should all be roughly the same size) a drizzle with half the oil.
  3. Put this all on a tray into the oven for about 40 minutes, or until vegies are almost cooked (this will depend on the size of the pieces).
  4. In the same bowl, put the capsicum, celery and pine nuts, then add the remaining oil and combine.
  5. Once other veggies are almost cooked, put the second lot on a separate tray into the oven and cook until pine nuts are golden.
  6. Put all the cooked veggies & nuts in a large bowl and combine before serving.

Variation

    You can substitute other vegetables like zucchini or carrot - whatever you've got in the fridge.

Recipe thanks to Jess Allison

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