This is a wonderful winter salad. Just add a chunk of bread for a delicious lunch.
Ingredients Mixed greens (lettuce, rocket, spinach, braising mix) 150 grams of Pumpkin 1/2 a Sweet Potato 1 med Beetroot 1 large Fennel Bulb 2 garlic cloves 100 grms Sugar Snap Peas Tamari 1/3 cup of pepita seeds 200 grams feta Dressing 2 tbsp White Balsamic Vinegar 1/4 cup Extra Virgin Olive Oil 1 tbsp Dijon or seeded mustard 2 roasted garlic cloves 1/2 tsp salt 1/2 tsp Freshly ground pepper fresh thyme or lemon thyme small dash of sugar Method 1. Preheat oven to 180C 2. Cut up an assortment of vegetables which roast well like pumpkin, sweet potato, beetroot, fennel into bite size pieces. 3. Mix well with salt and olive oil, enough oil to well coat. Place on baking dish with two whole garlic cloves(for the dressing) and roast in the oven, turning after 15 minutes to ensure all sides are evenly brown. 4. Place pepita seeds into a small cast iron fry pan. Add enough tamari to just cover seeds. Put onto high heat, stirring frequently until all of the tamari has evaporated. Remove from heat. 5. Remove garlic from oven. Mash into the rest of the dressing ingredients and whisk. 6. Wash and break up greens and place in a bowl. 7. Remove the string from the sugar snap peas and cut each into two or three pieces. 8. Remove veggies from oven and toss them over the greens. Add tamari pepitas. Coarsely crumble feta on top. Add the cut up peas. Dress at the table.