Roasted vegetable salad

Ingredients (4 servings):

• 400g cauliflower, cut into florets
• 1 red capsicum (bell pepper), thickly sliced
• 400g pumpkin, peeled, cut into thin wedges
• 1 tablespoon extra virgin olive oil
• 250 packet cooked whole baby beetroot, quartered
• 60g baby spinach
• ¼ cup walnuts, toasted, chopped
• 2 tablespoons dried cranberries
• 2 teaspoons orange zest
• ¼ cup fresh mint leaves

Fot the orange tahini and mint dressing:

• ¼ cup tahini
• 1½ teaspoons orange rind, finely grated
• 2 tablespoons orange juice
• 2 tablespoons apple cider vinegar
• 1 teaspoon ground cumin
• 1 tablespoon fresh mint, finely chopped

Method:

1. Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper (see Notes).
2. Place cauliflower, capsicum and pumpkin in a bowl. Drizzle with oil. Season well with salt and pepper. Toss to combine.
3. Transfer to prepared tray, spreading vegetables to form a single layer.
4. Roast for 20 minutes or until vegetables are browned and tender. Cool for 10 minutes.
5. 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.
6. Transfer vegetables to a bowl. Add beetroot, spinach, walnuts and cranberries. Drizzle salad with dressing and sprinkle with orange zest and mint leaves.
7. Serve with roast lamb.