Roast vegetable salad
Ingredients (serves 4)
* 1 small kumara (orange sweet potato), chopped
* 160g pumpkin, chopped
* 2 small Desiree potatoes, peeled and chopped
* 1 medium carrot, peeled and sliced
* 2 small onions, sliced
* 2 cloves garlic, crushed
* 1 tablespoon chopped fresh rosemary
* 1 tablespoon olive oil
* 420g can Edgell Four Bean Mix, drained
* 1 tablespoon vinegar
* rosemary, to garnish
* crusty toasted bread, to serve
Method
1. Preheat oven to 200°C. Line a large baking tray with non-stick baking paper.
2. Combine kumara, pumpkin, potatoes, carrot, onions, garlic, rosemary and oil in a large bowl. Mix until vegetables are evenly coated with oil. Season with salt and pepper.
3. Place vegetables in a single layer in a large baking dish. Roast for 35 minutes.
4. Place vegetables into a large bowl and stir in beans and vinegar. Garnish with rosemary. Serve with toasted bread.
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