Roast Vegetable Salad (GF, DF, V)

It's been way too long between posts, but fear not ... I've not wasted away from not cooking, I've just been slack at posting!

This is an awesome go-to recipe that makes the most of winter roast goodness and makes a great lunch or dinner option.

Ingredients:

• Selection of vegetables suitable for roasting.  I used:
• Pumpkin, parsnip, carrot, kumara, beetroot, capsicum, yam, red onion, cherry tomatoes and zucchini.
• A splash of olive oil
• Salt and pepper for seasoning
• Maple syrup
• Chick peas
• Pumpkin Seeds (roasted) and/or sunflower seeds or nuts
• Baby spinach leaves

Method:

1. Preheat oven to 180°C. 
2. Dice all your roasting vegetables into small cubes.  Cut cherry tomatoes into half. Spread evenly over a lined roasting pan.
3. Drizzle with olive oil, salt and pepper and a generous squirt of maple syrup.  
4. Stir to coat all vegetables and put in centre of oven.
5. Bake until almost golden, checking intermittently and turning to cook evenly.
6. Add drained and washed chick peas and pumpkin seeds.  Fold through and cook for a further 10 minutes.
7. Allow to cool and toss with baby spinach leaves.
8. For something extra yummy, fold through some avocado chunks.
9. Drizzle with your favourite dressing.
10. Enjoy heated or cold.