This yummy salad makes the perfect dinner and leftovers. It’s super easy to make too. I hope you enjoy.

Serves 4

Ingredients

3 cups potatoes (around 4 potatoes) cubed

2 cups kumara (around 1 medium sized kumara, I recommend golden kumara) cubed

1 capsicum sliced

1 onion sliced

10 cloves garlic peeled

5 florets broccoli in quarters

2 heaped Tbsp coconut oil (or oil of your choosing)

1 tsp coriander

1 tsp cumin

1 tsp tumeric

1/2 tsp chilli powder

1/2 cup of seeds (I like using a mixture of pumpkin seeds, sesame seeds, sunflower seeds and cashews)

3 Tbsp tamari or soy sauce

1 can chickpeas (optional)

Aioli 

Method

  1. Preheat oven to 200 degrees.
  2. In a big oven tray add in all the veges (except lettuce leaves, leaf them out…sorry, I couldn’t help myself), oil, salt, pepper and spices. Put into oven. Flip occasionally (around every 20 minutes).
  3. In a small fry pan, add in the seeds. Stir constantly. Once they begin to brown up, remove from heat and stir in tamari (or soy sauce).
  4. When veges begin to brown up, add in the chickpeas and leave in oven for another 10 minutes.
  5. Once chickpeas are slightly brown and veges are cooked through and have a slightly crunchy outside, remove from oven. (Veges should not take any longer than 1 hour to cook)
  6. Now serve by putting some roast veges on a plate, or in a bowl and adding some lettuce/salad leaves of your choosing on top. Also put some blobs of aioli on and a sprinkle of seeds and you’re done 🙂