Orange, Poppyseed and Roast Vegetable Salad

Ingredients

6 small potatoes quartered

(hint: chop all of the veggies about the same size, but not too big)

2 parsnips peeled and chopped in chunks

1/2 of a large orange sweet potato chopped

1/4 jap pumpkin chopped

2 carrots peeled and chopped

4 small brown onions quartered

3 cloves of garlic peeled and halved

1/3 cup extra virgin olive oil

salt

2 tablespoons poppy seeds

200g triple cream Brie thinly sliced

Orange dressing

1/2 cup orange juice

2 cloves of garlic

1 tablespoon grainy mustard

1 teaspoon white wine vinegar

1 teaspoon sesame oil

Directions

Preheat oven 200°C/400°F. Place all of the chopped veggies and garlic in a bowl toss in oil, salt and then spread over a large lined baking tray (or 2 trays).
Bake in oven for 50 mins to an hour. Check after the first 20 mins, toss then sprinkle with poppy seeds and put back in the oven for another 20 mins and check again after that and give another toss to bake evenly.
To make the dressing whisk the ingredients in a small jug or jar to combine.
When veggies are done transfer to a large bowl or platter, pour the dressing over the warm veggies and toss to coat, you may not need all of the dressing. Be gentle or the veggies will squish. Top with the slices of Brie. The Brie melts ever so slowly over the veggies and then serve and enjoy!!

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