Autumn roast veg salad

Ingredients:

• Glug olive oil  
  Juice (60ml) and grated peel of 1 lemon 
• 2 Tbsp (30ml) honey 
• 1 Tbsp (15ml) chipotle spice 
• 2 tsp (10ml) cumin seeds 
• 1 tsp (5ml) ground coriander 
• 4 carrots, cut into chunks 
• 4 parsnips, quartered 
• 4 beetroots, quartered 
• 12 radishes, halved 
• Salt and milled pepper 
• 1 packet (100g) PnP crimson leaf salad 
• Handful pecan nuts, chopped and toasted  
• Halloumi croutons (optional, see cook’s note) 

Yoghurt dressing: 

• 2 Tbsp (30ml) olive oil 
• 1 clove garlic, minced 
• 1 tsp (5ml) sumac 
• ½ cup (125ml) PnP double cream plain yoghurt 
• Squeeze lemon juice (optional) 
• Handful fresh parsley, chopped 
• Salt and milled pepper 

Method:

1. Combine all dressing ingredients, season and set aside. 
2. Preheat oven to 180°C.  
3. Combine olive oil, lemon juice and peel, honey and spices in a small bowl. 
4. Place vegetables on a baking tray, pour over oil mixture and toss. Season. 
5. Roast for 20-25 minutes until tender and vegetables start to caramelise. 
6. Cool slightly and top with salad leaves, nuts and halloumi croutons, if you like. 
7. Serve with dressing on the side. 

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