Roast Vege Salad

1. 1

   Pre-heat oven to 220 degrees C, chop veges into cubes, cover in olive oil and sprinkle potatoes (only) with salt and seasoning.

2. 2

   Put potatoes in first for 10mins.

3. 3

   After that, put pumpkin and sweet potatoes in and turn oven down to 180 degrees C, cook for another 20mins or until cooked.

4. 4

   Throw in the tomatoes and turn the oven off, leave everything in to keep warm.

5. 5

   Blanch the beans, then place in salad bowl with 5 bean mix and spinach.

6. 6

   When ready to serve put the warm veges in the salad bowl and toss together.

* Per serving · 4 servings · Values may vary.

No additional tips available.