Salad Stravaganza - Roasted Vegetable Salad

This recipe is in support of fellow foodies, Lis and Kelly in their quest for thinner thighs and tasty salads. It’s not quite salad weather here so my offering is something that can be served at room temperature or slightly warmed. It’s my version of an extremely tasty salad from Café Cuba in Palmerston North.

Roasted Vegetable Salad

Ingredients
Pumpkin
Kumara (sweet potato)
Red, yellow or green pepper - your choice
Coriander (cilantro), chopped
Spring (green) onion, sliced
Feta cheese (reduced fat of course), diced
Seasonings as desired

Method
Peel and chop the pumpkin and kumara into chunks a bit bigger than bite sized
If using fresh pepper chop into largish pieces as they’ll shrink a bit
Season to taste with sea salt and cracked black pepper (I’m currently addicted to McCormick’s Monterey Steak seasoning) and roast the pumpkin, kumara and peppers in a hot oven until cooked
I use an oil “mister” so I pretty much dry roast my vegetables. If you are not trying to cut back on fat feel free to drizzle your veges with some lovely EVOO. Yes I know - I post ONE Rachael Ray recipe and I'm channelling her already - sorry
Place your cooked vegetables in a bowl
If using peppers in a jar, chop them up and add to your pumpkin and kumara mix
Add the spring onions and coriander
Toss through diced feta
In my opinion it doesn't need any dressing but hey - it's your salad, do what you want with it. A little balsamic vinegar might be a nice touch
This is particularly nice served warm with a dollop of tomato chutney on the side