Ingredients
Roasted vegetable salad
Coconut, lime and chilli dressing
Method
1.Preheat the oven to 180°C and line a large tray with baking paper. Toss all the vegetables with the oil, sea salt and fresh herbs and roast for 30-40 minutes until tender.
2.In a small jug, combine the yoghurt and lime juice and mix well. Add the chilli, shredded mint and honey, season with a pinch of sea salt, and stir again.
3.Arrange the roasted vegetables on a serving platter, drizzle over the dressing and garnish with fresh mint leaves.