Crispy Kumara & Beetroot Autumn Salad

INGREDIENTS:

• ½ small red onion, thinly sliced
• 2 handfuls spinach
• 1 zucchini, grated
• 1 large carrot, grated
• ¼ head cauliflower, cut into florets
• 1 medium kumara, sliced into thin rounds (skin on)
• 1 large beetroot, sliced thinly (skin on)
• 1 tsp paprika
• ½ tsp ground cumin
• ½ cup walnuts
• 50g feta, crumbled
• Olive oil for cooking
• Salt and pepper

INSTRUCTIONS:

1. Preheat oven to 180°C.
2. Toss the cauliflower florets with paprika, cumin, a drizzle of olive oil, salt, and pepper. Spread on a lined baking tray and roast for 20–25 minutes.
3. On a separate lined tray, lay out the kumara and beetroot slices in a single layer. Drizzle with olive oil, season with salt and pepper, and roast for 20–25 minutes, flipping halfway through.
4. Meanwhile, thinly slice the red onion and grate the zucchini and carrot.
5. In a large bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
6. Add the grated carrot, zucchini, and red onion to the bowl. Toss well, then let sit for 20 minutes to soak up the flavour.
7. Just before serving, fold through the spinach, roasted cauliflower, walnuts, and crumbled feta. Gently mix in the roasted kumara and beetroot.
8. Serve immediately while the roasted veg are still warm and crisp.