• 1 red onion
• 1 corguette
• 1 parsnip
• 1 beetroot
• 1 capsicum
• 1 kumara
• drizzle extra virgin olive oil
• 1 Tbsp balsamic vinegar
• 1 Tbsp pumpkin seeds
• 2 large handfuls baby spinach leaves
• Salt and pepper for seasoning

‍

1. Preheat the oven to 220°C / 200°C fan bake and line a baking tray with baking paper
2. Roast the veges - Cut the red onion, corguette, and parsnip into 2cm pieces, chop the beetroot into 1cm pieces, slice the capsicum into 2cm pieces, and chop the kumara into 1cm pieces, throw all the veges onto the tray, drizzle with olive oil, season with salt and pepper, toss
3. Bake for 25 minutes
4. Bring a frying pan to a low heat and add the pumpkin seeds, frying until browned - approximately 3 minutes
5. Add the balsamic vinegar and a drizzle of extra virgin olive oil to a serving bowl with the baby spinach leaves
6. Add the roasted veges and toss
7. Sprinkle the pumpkin seeds over top
8. Enjoy!