Roast Veggie Salad

Serves 4.

For the Salad:

300g sweet potato (roughly chopped)
4 beetroot (roughly chopped)
200g pumpkin (roughly chopped)
4 tbs olive oil (to coat the vegetable)
1 red onion (thinly sliced)
2 tbs parsley (roughly chopped)
100g greek feta (crumbled)
300g spinach (rinsed)

For the dressing:
60mL olive oil (for the dressing)
1/2 tbs lemon juice
1/2 tbs wholegrain mustard


1.Preheat the oven to 200°C.Roughly chop your sweet potato, beetroot and pumpkin into 1-2cm cubes (the smaller you make them the faster they‘ll cook!). Toss the veggies with the oil and season with sea salt and freshly cracked pepper. Roast for 20-25 minutes turning every now and again. Remove from the oven when cooked and allow to cool slightly.

2. Meanwhile, for the dressing, combine the olive oil, lemon juice and mustard and set aside. Finely slice the onion and parsley, and crumble the feta.

3. Once the roast vegetables have cooled slightly, transfer to a large serving dish and gently toss through the spinach leaves and onion and drizzle with the mustard dressing. Crumble the feta over the salad and sprinkle with roughly chopped parsley and you‘re ready to go!