Roast Vege Salad

This is a really healthy salad, you can put whatever vegies you like in it. I usually serve it warm, but it also tastes good cold with a little bit of sour cream and greek salad dressing (just mix it through).

• Ready In: 45 mins
• Serves: 6

Ingredients

• 7  big potatoes
• 1⁄2 pumpkin
• 3  sweet potatoes
• 500  g cherry tomatoes
• 2  cups  fresh  beans (chopped)
• 1 (400 g) can  four-bean mix
• 200  g fresh spinach
• 2  teaspoons  moroccan  seasoning
• 1  teaspoon salt

Directions

1. Pre-heat oven to 220ºC, chop veges into cubes, cover in olive oil and sprinkle potatoes (only) with salt and seasoning.
2. Put potatoes in first for 10mins. After that, put pumpkin and sweet potatoes in and turn oven down to 180ºC, cook for another 20mins or until cooked.
3. Throw in the tomatoes and turn the oven off, leave everything in to keep warm.
4. Blanch the beans, then place in salad bowl with 5 bean mix and spinach.
5. When ready to serve put the warm veges in the salad bowl and toss together.