| Ready in: 55 minutes | 4 portions |
Ingredients
- 400g cauliflower, cut into florets
- 1 red capsicum, thickly sliced
- 400g kent pumpkin peeled, cut into thin wedges
- 1 tablespoon extra virgin olive oil
- 250g packet cooked whole baby beetroot, quartered
- 60g baby spinach
- 1/4 cup walnuts, toasted, chopped
- 2 tablespoons dried cranberries
- 2 teaspoons orange zest
- 1/4 cup fresh mint leaves
Orange tahini and mint dressing
- 1/4 cup tahini
- 1 1/2 teaspoons orange rind, finely grated
- 2 tablespoons orange juice
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cumin
- 1 tablespoon fresh mint, finely chopped
Instructions
Step 1
Preheat oven to 220C/200C fan-forced.
Preheat oven to 220C/200C fan-forced.
Line a large baking tray with baking paper.
Step 2
Place cauliflower, capsicum and pumpkin in a bowl.
Place cauliflower, capsicum and pumpkin in a bowl.
Drizzle with oil.
Season well with salt and pepper.
Toss to combine.
Transfer to prepared tray, spreading vegetables to form a single layer.
Step 3
Roast for 20 minutes or until vegetables are browned and tender.
Cool for 10 minutes.
Step 4
Meanwhile make the Orange, Tahini and Mint dressing.
Meanwhile make the Orange, Tahini and Mint dressing.
Place tahini, orange rind and juice, vinegar, cumin and mint in a jug.
Season with salt and pepper.
Stir to combine.
Set aside.
Step 5
Transfer vegetables to a bowl.
Transfer vegetables to a bowl.
Add beetroot, spinach, walnuts and cranberries.
Drizzle salad with dressing and sprinkle with orange zest and mint leaves.
Serve.
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