Warm roasted vegetable salad

Ingredients

• 1 Butternut pumpkin, peeled, deseeded and chopped
• 3-4 medium Potatoes, peeled and chopped
• 3-4 small Sweet potatoes, peeled and chopped
• 3-4 medium Carrots, peeled and chopped
• 4 cloves Garlic, unpeeled
• 1 teaspoon Cumin seeds, crushed in hand
• Pinch Salt and pepper
• 1 Bay leaf
• Olive oil
• large Handful green salad leaves
• large Handful cherry tomatoes
• Cheese (I used pecorino)
• 2 tablespoons Balsamic vinegar or red-wine vinaigrette

Directions

1. Preheat your oven to 200*.
2. Grease two baking trays, or line with baking paper.
3. On a piece of aluminum foil (one for each beetroot), sprinkle some olive oil, salt, pepper and a bay leaf.  Roll your beetroot in the oil and then wrap into a foil parcel.
4. Put the beetroot in the oven for between 50-60 minutes, or until tender.  Remove from oven and remove skin once slightly cooler – it should peel away easily.  Chop into large pieces.
5. Meanwhile, chop your butternut pumpkin, potato, sweet potato and carrot into large chunks.
6. Crush several cloves of garlic (not peeled) with the side of your knife to release the flavour slightly.
7. Sprinkle your baking trays with more olive oil, salt and pepper.
8. On one tray, roll your butternut pumpkin in the oil and sprinkle with whole cumin seeds (crushed in your hand slightly, or ground cumin).
9. On the other tray, roll your garlic cloves, potato, sweet potato and carrot in the oil until well coated.
10. Put both trays in the oven and roast for about 30-40 minutes, or until the vegetables are tender.
11. In a large bowl add greens of your choice (I just used cos lettuce, but baby spinach would be lovely) and cherry tomatoes.
12. Add cheese – shaved pecorino or parmesan, or chunks of fetta.
13. Toss your roasted vegetables with your cheese and greens, adding some balsamic vinegar or a red wine vinaigrette.
14. When you serve a portion, squeeze out a clove of roasted garlic and mix with the rest of your bowl.
15. Delightful with a glass of wine.