Ingredients – Serves 2
1 whole capsicum (red or green), deseeded and quartered
1 zuchinnin (diced)
1/2 cauliflower head (cut into small branches)
3 whole beetroots, peeled and diced in 2cm cubes (roughly)
1 lemon (need both zest and juice)
2tbs of extra virgin olive oil (EVOO)
300g of baby spinach
2tbs Sundried Tomato Pesto (see recipe)
Preheat oven 180 degrees
Prepare all vegetables and place in mixing bowl
Mix the zest from the lemon, grate the garlic and add 1tbs of EVOO to the vegetables
Place all on a roasting tray and place in oven for roughly 35-45mins depending on oven
Place roasted vegetables on bed of baby spinach add drizzle EVOO and squeeze lemon over salad.
Add sundried tomato pesto for a lovely mediterranian flavour.