I was inspired to make this by a salad I'd had at Gwinganna Health retreat. It is really satisfying, uses loads of delicious winter seasonal vegetables and is crazy healthy! A wonderful hearty winter dinner - even Mr Carrots, my husband went for second helpings.
The vegetables I used this particular time were kipfler potatoes, butternut pumpkin, carrots, parsnips, beetroot and onion.
To save time, I chopped them and parboiled them before roasting them in the oven with a couple of cloves of garlic at 200C for 15-20 mins.
I tossed them in lemon juice, mustard, honey, chilli flakes, dried parsley, EV olive oil, seasoning. Add fresh mint leaves, almonds and pine nuts and serve!
Some alternative vegs to use would be other types of potatoes, sweet potato (kumera), eggplant, zucchini, cauliflower, carrots,....try heading to your greengrocer and just choose what's fresh and cheap! Just remember different coloured vegs contain different nutrients so go for a kaleidoscope of colours.
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