Roast Vegetable Salad with Sumac Yogurt Dressing

Ingredients

Salad

• 2 parsnips
• ¼ pumpkin, skin off
• 1 red onion
• 2-3 beets
• 1 red capsicum
• 6-8 baby carrots
• 1 tsp dried sage
• ¼ tsp salt
• Basil to serve

Sumac Yogurt Dressing 

• ½ cup Greek Style Unsweetened Yogurt
• 2 tsp runny honey
• 1 tsp sumac
• ¼ tsp salt

Method

1. Preheat oven to 180°C and line a large, deep baking tray with baking paper.
2. Cut parsnips, pumpkin, onion, beets and capsicum into 3-4 cm pieces. Leave the baby carrots as they are, only cutting the larger ones in half if needed.
3. Arrange parsnips, pumpkin, beets and carrots on the prepared tray, toss with oil, sage and salt, and cook for 25 minutes.
4. Remove from the heat, turn vegetables and add onion and capsicum. Toss again and cook for a further 10-15 minutes.
5. Meanwhile, combine all Sumac Yogurt ingredients together in a bowl and refrigerate until ready to use.
6. Once the vegetables are golden and tender, remove and allow to cool for 5 minutes.
7. Toss through basil leaves, dollop with Sumac Yogurt Dressing and serve.