Roasted Autumn Vegetable Salad

This is a divine roasted salad, which is suitable with any roast meat or have the vegetable salad on its own.

Ingredients

¼ cup olive oil

3 tsp. ground cumin
2 cloves garlic, crushed
½ butternut pumpkin, seeded and cut into wedges
2 baby fennel bulbs trimmed and cut into wedges
1 red onions, cut into wedges
10 cherry tomatoes halved
20 fresh tarragon leaves
20 coriander leaves
15 spinach leaves
50g toasted macadamia nuts

Method

Preheat oven to 200°C. Place oil, cumin, garlic, pumpkin, fennel and onions in a large bowl. Season with salt and pepper and combine. Transfer pumpkin to a large roasting pan and roast for 15 minutes. Add fennel and onions and roast for a further 25 minutes or until all vegetables are tender. Remove pan from oven and cool for 10 minutes. Blanch the spinach in boiling water for 30 seconds. Place all ingredients in a large bowl, season with sea salt and cracked black pepper. Blend and place salad on a serving plate.

Note: If you like cheese mix 100 g. crumbled goat’s cheese in the salad.