I often use left over vegetables from a roast to make this salad, just add the herbs and dressing and your done!
I really enjoy eating seasonally, by this I mean eating only fruit and vegetables that are in season. That way you look forward to the different seasons and the beautiful foods that come along with them.
Serves 5-6 sides or 2-3 mains
1/4 large pumpkin washed but not peeled, chopped into large chunks
2 large kumara (sweet potato) washed but not peeled, chopped into large chunks
1 large red pepper (or any colour you wish) washed, deseeded and chopped into chunks
2 medium red onions, skin removed and chopped into chunks
1 bulb of garlic, skin removed
freshly ground black pepper
4 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tsp honey (maple syrup for vegan option)
1 handful of fresh rosemary, washed and removed from stem
1 handful fresh parsley, washed and chopped finely
Pre-heat oven to 180°C. Place the prepared pumpkin and kumara into a roasting pan, drizzle with 1 tbsp of olive oil and season with garlic salt, pepper and half of the fresh rosemary. In a separate roasting pan place the onion, chopped pepper and garlic, season with garlic salt, pepper and remaining rosemary, drizzle with 1 tbsp olive oil. (I roast the starchy vegetables separately to the onions and peppers, as they crisp up better if they are allowed more room). Place both pans into the pre-heated oven and roast for around 30 minutes until almost cooked. Briefly turn on the grill and slightly char the vegetables until completely cooked but not burnt! Remove from oven and add the onions, peppers and garlic to the pan with the pumpkin and kumara. Add the remaining ingredients to a jar with a lid and season with garlic salt and pepper, shake until well combined. Pour over the chargrilled vegetables while still hot. Serve warm or refrigerate for later use. Keeps for up to four days in the refrigerator.
Variations - Add feta cheese to make it a complete meal.