vego tuesday: roast pumpkin and carrot salad

I'm trying to have a meatless meal at least once a week this year - I'll put up the recipes here either on Tuesdays or Wednesdays. Probably Wednesday once I'm back at work.

This is a version of a fabulous salad by South African food writer Jane Anne Hobbs Rayner.

I'll post my recipe and you can check out the original here.

I loved this  - it is very filling. The boys also had a couple of sausages each, to go with it: everyone was happy.

"Roast" salad

Half a butternut pumpkin, cut into cubes. more if you like.
2 cups peeled carrots cut into fat coins
1 tin of baby sweetcorn
salad leaves, any variety or combination
1 large celery stick, sliced into small pieces
about 90g crumbled feta
half a cup of sunflower seeds, dry roasted in a pan for a few minutes

Toss the pumpkin and carrots in olive oil and pepper, and roast in the oven for about 40mins  at 190 degrees.

Let them cool down.

Spread over a wide, flattish bowl all the leaves, tip in all the baked vegies with any oil they cooked in,  drain  and wash the baby corn and throw that in, also the celery, crumble the feta over the top, also the sunflower seeds. I just added a squirt of lemon and shook over some white wine vinegar - Jane Anne's recipe has a lovely dressing but I like a more simple one. I am also lazy.

Comment from meat-loving son: it tastes meaty because of the roasted vegetables. A winner.