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Shared By nzdee
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Roast Vegetable Salad

Ingredients

  • Potatoes - 4 medium
  • Kumara - 1 medium
  • Pumpkin - 1 medium wedge
  • Baby Spinach
  • Olive Oil - 1-2 tablespoons
  • Pesto - 1 tablespoon approx
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Directions

  1. Cut all the veges into cubes or similar size chunks.
  2. Do
  3. Prepare oven tray
  4. Cover with baking paper
  5. Cover Vege chunks with oil
  6. Season (e.g. Cumin, Corriander, etc)
  7. Bake at 150 - 180 •C until soft
  8. Remove from oven, mix in one generous handful of Baby Spinach
  9. Stir through Pesto to taste
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