Spiced Roast Vegetable Salad

Ingredients

• 500g pumpkin, cubed
• 500g potato, cubed
• 2 cups broccoli, cut into small florists
• 1 red capsicum, sliced into chunks
• 1 small red onion, diced
• 2 cloves garlic, crushed
• 80g gem lettuce, roughly chopped
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp curry powder
• Salt

Dressing

• 1 tbsp honey
• 2 tbsp olive oil
• 1 ½ tbsp apple cider vinegar
• 1 tsp cumin
• 1 tsp curry powder
• Salt to taste

Method

Step 1
Preheat over to 220°C.

Step 2
In a bowl, place pumpkin, potato, garlic, onion, 2 tbsp oil, 1 tsp cumin and 1 tsp of curry powder and mix well.

Step 3
Place mixture on a roasting tray in a single layer and season with salt. Roast for 20 minutes.

Step 4
Turn over vegetables and add broccoli and capsicum, ensuring both are covered in spice/ oil mixture. Bake for a further 15-18 minutes or until vegetable are tendered. Set aside and let cool.

Step 5
Meanwhile, make the dressing. Mix honey, olive oil, apple cider vinegar, cumin, curry powder and salt into a large bowl. Set aside.

Step 6
Place lettuce and roast vegetables in the Zen Salad Bowl. Pour over dressing and toss gently.