Roast Vegetable Salad

This is the best way to use up a mix of vegetables that bake well - a little bit of everything is what you want. The dish can be varied each time by adding more or less of any ingredient. You may wish to vary the ingredient portions for example, to suit the protein you are serving this with. This recipe is also a great way to feed the masses - the recipe is easily doubled, tripled and so on- just try to keep the vegetables on one layer so that they roast evenly. The serving size is really only limited by the size of your oven and trays! Recipe provided by Vanessa Rigley.

Pictured: Roast Vegetable Salad 

1kg mix of vegetables, cubed
E.g. parsnip, onion, beetroot, baby carrots, corn, eggplant, pumpkin
5 – 8 thyme sprigs
Dressing-
1 tsp cinnamon, with a sprinkle of dried chilli flakes for an adult kick
Juice of one lemon
1 - 2 tbsp oil
3 tbsp chopped parsley
Optional –
Handful roasted pinenuts
100g goats cheese or feta, cubed

Preheat oven 200°C.
Put all cubed vegetables into a baking tin and cover with olive oil, give a good mix with your hands to make sure all vegetables are well coated.
Season with salt and pepper and add some sprigs of thyme.
Roast for about 1 hour, or until vegetables are tender. 
Allow to cool.

Mix all dressing ingredients together.

Remove the thyme and cover vegetables with the dressing.

Add pine-nuts and goats cheese or feta if you like!

Serves 8