Honey-Roasted Vegetable Salad

Ingredients for Honey-Roasted Vegetable Salad

• 750g (450g 275g ) pumpkin (you can choose which type)

• 1 small head cauliflower (600g)

• 1 bunch baby heirloom carrots (400g)

• 2 tablespoons extra virgin olive oil

• 1 tablespoon honey (to sweeten the deal!)

• 1 teaspoon ground cumin

• Sea salt and cracked black pepper, to taste

• 4 cups (100g) baby spinach leaves

• 1 cup mint leaves (optional)

• 1/2 cup (140g) natural Greek-style yoghurt

• 1 tablespoon lemon juice

Preheat oven to 200°C (204°C). Line a large roasting pan with non-stick baking paper.

Using a sharp knife (and a grown-up to help you), carefully peel and chop the pumpkin into 2cm pieces, discarding the seeds. Trim and cut the cauliflower into florets (halving any large ones). Trim and gently scrub the carrots.

Place the vegetables in the prepared pan and drizzle with the oil and honey. Sprinkle with the cumin, salt and pepper and toss to combine, using tongs. Roast for 25–30 minutes or until the vegies are tender and golden. With oven gloves on, remove the pan from the oven. Add the spinach and mint and toss through the warm vegetables, using tongs. You can transfer everything to a salad bowl now, if you like.

Place the yoghurt, lemon juice, salt and pepper in a small bowl. Mix with a spoon and drizzle over the salad to serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.