A wonderful Winter salad to keep you nourished and warm!
2 x desiree potatoes (chopped up into small squares)
500g x sweet potato (chopped up into small squares)
4 x garlic cloves (crushed)
2 x tbs of olive oil
4 x baby tomatoes (halved)
1 x large yellow capsicum (thickly sliced)
1 x large red capsicum (thickly sliced)
1 x large red onion (chopped into wedges)
1/4 x cup toasted pine nuts
100g of baby spinach leaves
2 x tbs freshly squeezed lemon juice
1/4 cup of olive oil
2 tsp x wholegrain mustard
3 x tbs fresh oregano chopped
Pre-heat oven to 200 degrees
Place potato, sweet potato, garlic and olive oil in a mixing bowl and stir
Place mixture on a tray in the oven, season with salt and pepper, roast for 20 minutes
After 20 minutes, take out potato tray and turn. Then place back into oven for another 20 minutes. Place capsicum, tomatoes, onion on a tray and leave in the oven for 15 minutes. Then remove and add the pine nuts, roast for a further 5 – 10 minutes. Set aside vegetables to cool slightly before serving.
Place all the dressing ingredients in a glass jar and shake.
Place the spinach leaves on a plate as a base. Then add all the roasted vegetables. Topped with the dressing!