Ingredients (4 servings)
400g cauliflower, cut into florets
1 red capsicum (bell pepper), thickly sliced
400g pumpkin, peeled, cut into thin wedges
1 tablespoon extra virgin olive oil
250 packet cooked whole baby beetroot, quartered
60g baby spinach
¼ cup walnuts, toasted, chopped
2 tablespoons dried cranberries
2 teaspoons orange zest
¼ cup fresh mint leaves
Orange tahini and mint dressing
¼ cup tahini
1½ teaspoons orange rind, finely grated
2 tablespoons orange juice
2 tablespoons apple cider vinegar
1 teaspoon ground cumin
1 tablespoon fresh mint, finely chopped
Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper (see Notes).
Place cauliflower, capsicum and pumpkin in a bowl. Drizzle with oil. Season well with salt and pepper. Toss to combine. Transfer to prepared tray, spreading vegetables to form a single layer.
Roast for 20 minutes or until vegetables are browned and tender. Cool for 10 minutes.
Meanwhile make the Orange, Tahini and Mint dressing; Place tahini, orange rind and juice, vinegar, cumin and mint in a jug. Season with salt and pepper. Stir to combine. Set aside.
Transfer vegetables to a bowl. Add beetroot, spinach, walnuts and cranberries. Drizzle salad with dressing and sprinkle with orange zest and mint leaves. Serve with roast lamb.