Roast Vege Salad

Name: Roast Vege Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving(s)
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

Submitted by sdonaldson

"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)."

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Ready In:: 45mins
Ingredients:: 9
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

Pre-heat oven to 220ºC, chop veges into cubes, cover in olive oil and sprinkle potatoes (only) with salt and seasoning.
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.
Throw in the tomatoes and turn the oven off, leave everything in to keep warm.
Blanch the beans, then place in salad bowl with 5 bean mix and spinach.
When ready to serve put the warm veges in the salad bowl and toss together.