600g organic jap pumpkin, peeled and chopped into 2cm cubes
4 organic potatoes, peeled and chopped into 2cm cubes
1 organic sweet potato, choppped into 2 cm cubes
1 organic beetroot, chopped in 2 cm cubes
1 organic red capsicum, seeded and cut into large pieces
2 organic zucchini, chopped
1 organic onion-brown or red
Extra virgin cold pressed olive oil
150g organic baby spinach
OPTIONAL FETTA TO SERVE
Dressing
2 tablespoon balsamic vinegar
2 teaspoon extra virgin cold pressed olive oil
2 tablespoon organic honey
2 tablespoon organic fresh basil, chopped
Steam potatoes, sweet potatoes, beetroot and pumpkin till just tender. Place with the capsicums, zucchini, and onions in a baking tray, toss with olive oil and a sprinkle of salt. Bake at 200, for around 30 mins, till cooked. Allow to cool for a couple of minutes. Mix dressing ingredients, combine baby spinach and roasted vegetables and toss with dressing, serve with crumbled fetta.
4 organic potatoes, peeled and chopped into 2cm cubes
1 organic sweet potato, choppped into 2 cm cubes
1 organic beetroot, chopped in 2 cm cubes
1 organic red capsicum, seeded and cut into large pieces
2 organic zucchini, chopped
1 organic onion-brown or red
Extra virgin cold pressed olive oil
150g organic baby spinach
OPTIONAL FETTA TO SERVE
Dressing
2 tablespoon balsamic vinegar
2 teaspoon extra virgin cold pressed olive oil
2 tablespoon organic honey
2 tablespoon organic fresh basil, chopped
Steam potatoes, sweet potatoes, beetroot and pumpkin till just tender. Place with the capsicums, zucchini, and onions in a baking tray, toss with olive oil and a sprinkle of salt. Bake at 200, for around 30 mins, till cooked. Allow to cool for a couple of minutes. Mix dressing ingredients, combine baby spinach and roasted vegetables and toss with dressing, serve with crumbled fetta.
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