Mandarin & Roasted vegetable salad
INGREDIENTS
3 cups chopped vegetables, carrots, kumara, pumpkin, parsnip
1 large red onion or two small onions, cut into thin wedges
1 red or yellow capsicum, seeds & stem removed, sliced
sea salt flakes & freshly ground black pepper
1 Tbsp curry powder
1 Tbsp native bush honey
1 Tbsp lemon juice
2 Tbsp olive oil
400g can chickpeas, drained
6 mandarins, peeled, pith removed and sliced into thin rounds
120g baby spinach leaves
Honey Dressing:
3 Tbsp extra virgin olive oil
2 Tbsp lemon juice
1 Tbsp native bush honey
1 Tbsp white wine vinegar
½ tsp mustard powder
DIRECTIONS
Preheat the oven to 180°C. Prepare all the vegetables. Line your roasting trays with non-stick foil.
Place everything except the chickpeas, mandarins and spinach into a shallow roasting dish (lined with paper to minimise washing up if desired) and toss to evenly coat the vegetables with the powder. Mix honey with a little boiling water if too thick.
Cook for 20-30 minutes or until cooked and starting to caramelise around the edges. Add chickpeas for the last five minutes of cooking.
Cool for several minutes then while still warm, toss in serving bowl with spinach, mandarin slices and dressing.
To make the dressing, whisk together the ingredients. Season to taste with sea salt and freshly ground black pepper.
