Warm Roast Pumpkin & Potato Salad

(serves 4) Ingredients:

1 small pumpkin, peeled and chopped into large chunks

3 medium potatoes, quartered

1 red onion, quartered

1 green lettuce

1 red lettuce

bunch mint, chopped

bunch parsley, chopped

Dressing:

1 garlic clove, crushed

1 tbsp Dijon mustard

¼ cup mashed avocado

¼ cup balsamic vinegar

Method:

Preheat oven to 200°C

Place chopped pumpkin, potato and onion onto a baking tray lined with baking paper. Then place in the oven and roast for 20 minutes (longer if required).

In a salad bowl, place lettuce leaves, chopped mint and parsley.

To make the dressing, place all ingredients into a jar, add the lid and shake well.

Remove the roasted vegetables from the oven and place into a salad bowl with the lettuce leaves. Pour over the dressing and mix well.

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