Warm Roasted Vegetable Salad

Method

1. Preheat oven to 200°C.
2. Place potatoes, sweet potato pieces, garlic and oil in a bowl and toss well. Spread the mixture, in a single layer, on a baking tray. Season with salt and black pepper powder. Keep the tray in the preheated oven and roast for 20 minutes.
3. Turn potatoes and sweet potato pieces. Add capsicum and onion pieces and roast for 15 minutes more. Add pinenuts to vegetables and roast for a further 5 minutes or until vegetables are browned and tender. Bring the tray out of the oven and set aside for 10 minutes to cool slightly.
4. Meanwhile make dressing. Put lemon juice, oil, mustard and oregano in a screw-top jar. Secure lid and shake well to combine.
5. Halve the avocados and remove seeds and scoop out of the flesh. Cut it into cubes and put into a bowl. Add lemon juice and salt and toss.
6. Put rocket leaves and the roasted mixture into a large bowl. Add the avocado pieces and pour the dressing. Toss gently to combine.
7. Transfer onto a serving platter and serve immediately.

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