Warm Roasted Vegetable Salad

0:25 Prep / 0:40 Cook / 4 Servings

• 500g baby red rascal potatoes, washed, halved
• 500g sweet potato, peeled, cut into 4cm pieces
• 4 garlic cloves, peeled
• 2 tablespoons extra virgin olive oil
• 1 large (185g) red capsicum, thickly sliced
• 1 large (180g) red onion, cut into thick wedges
• 1/4 cup toasted pine nuts
• 80g baby rocket leaves

• 2 tablespoons lemon juice
• 1/4 cup extra virgin olive oil
• 2 teaspoons wholegrain mustard
• 2 tablespoons chopped fresh oregano leaves


Step 1
Preheat oven to 220°C/200°C fan-forced. Place potato, sweet potato, garlic and oil in a bowl. Toss well to combine. Place mixture, in a single layer, onto a large oven tray. Season with salt and pepper. Roast for 20 minutes.
Step 2
Turn potato and sweet potato. Add capsicum and red onion tray. Roast for 15 minutes then add pinenuts to vegetables to roast for a further 5 minutes or until vegetables are browned and tender. Set aside for 10 minutes to cool slightly.
Step 3
Meanwhile make dressing. Place lemon juice, oil, mustard and oregano in a screw-top jar. Secure lid. Shake well to combine.
Step 4
Place rocket, pine nuts and vegetables in a large bowl. Pour over dressing. Toss gently to combine.

Author: Kim Coverdale. Image credit: (N/A). Publication: Super Food Ideas