Wintry Roast Vegetable Salad

 

I was wondering what I could make with all these bits and pieces I had in the fridge. I could have used the mixture to top some pasta or make a soup but decided today to use this glossy tumble of ingredients to make a warm salad.  Cut up some onion, potatoes, pumpkin, chorizo sausage, roma tomatoes, garlic – and basically whatever root vegetables you can think of – fennel, beetroot or sweet potato would also be nice.  Crush up some dried chilli, add to mix with some olive oil, nigella and sesame seeds, add a splash of balsamic vinegar, salt and pepper.  Bake in a 240 Degree oven for 20-30mins or so till the pumpkin and potato are cooked through.   Serve with mixed lettuce leaves and dollops of pesto and yoghurt.

 

 

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