Name: Warm Winter Salad Bowl
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 lb baby potatoes, washed, halved; 1 lb sweet potato, peeled, cut into 4cm pieces; 4 garlic cloves, peeled; 4 tbsp extra virgin olive oil; 1 red capsicum(large), thickly sliced; 1 red onion(large), cut into thick wedges; 1 cup chopped baby spinach leaves; ¼ cup extra virgin olive oil; 2 tsp mustard; 2 tbsp chopped fresh oregano leaves or any fresh herbs you have in hand

Yields1 ServingCategoryVegan, VegetarianDifficultyBeginnerTotal Time50 mins

1 lb baby potatoes, washed, halved

1 lb sweet potato, peeled, cut into 4cm pieces

4 garlic cloves, peeled

4 tbsp extra virgin olive oil

1 red capsicum(large), thickly sliced

1 red onion(large), cut into thick wedges

1 cup chopped baby spinach leaves

Dressing

¼ cup extra virgin olive oil

2 tsp mustard

2 tbsp chopped fresh oregano leaves or any fresh herbs you have in hand

Preheat oven to 400D. Place potato, sweet potato, garlic and oil in a bowl. Toss well to combine. Place mixture, in a single layer, onto a large oven tray. Season with salt and pepper. Roast for 20 minutes.

Turn potato and sweet potato. Add capsicum and red onion tray. Roast for 15 minutes or until vegetables are browned and tender. Set aside for 10 minutes to cool slightly.

Meanwhile make dressing. Place Orange juice, oil, mustard and oregano in a screw-top jar. Secure lid. Shake well to combine.

Place spinach and vegetables in a large bowl. Pour over dressing. Toss gently to combine. Serve warm.

Ingredients