Name: Roasted root vegetable salad with lemon and feta
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 gram baby new potatoes, unpeeled, halved; 500 gram butternut pumpkin, chopped coarsely; 4 beetroot (400g), peeled; 1 parsnip (250g), quartered; 400 gram baby carrots, trimmed; 1 lemon (140g), sliced thinly; 2 tablespoon olive oil; 30 gram butter, chopped; 2 tablespoon fresh oregano leaves; 100 gram baby rocket leaves; 100 gram feta cheese, crumbled; Dressing; 2 tablespoon lemon juice; 1 tablespoon wholegrain mustard

Ingredients

500 gram baby new potatoes, unpeeled, halved

500 gram butternut pumpkin, chopped coarsely

4 beetroot (400g), peeled

1 parsnip (250g), quartered

400 gram baby carrots, trimmed

1 lemon (140g), sliced thinly

2 tablespoon olive oil

30 gram butter, chopped

2 tablespoon fresh oregano leaves

100 gram baby rocket leaves

100 gram feta cheese, crumbled

Dressing

2 tablespoon lemon juice

1 tablespoon wholegrain mustard

Method

1.Preheat oven to 200°C/180°C fan-forced.

2.Combine potato, pumpkin, beetroot, parsnip, carrots, lemon, oil, butter and half the oregano in large shallow baking dish. Roast, uncovered, turning occasionally, about 40 minutes or until vegetables are tender.

3.Meanwhile to make dressing, combine juice and mustard in screw-top jar; shake well.

4.Combine vegetables with dressing and rocket in large bowl; sprinkle over cheese and remaining oregano leaves.

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