Ingredients:
- 500g baby red rascal potatoes, washed, halved
- 500g sweet potato, peeled, cut into 4cm pieces
- 4 garlic cloves, peeled
- 2 tablespoons extra virgin olive oil
- 1 large (185g) red capsicum, thickly sliced
- 1 large (180g) red onion, cut into thick wedges
- 1/4 cup toasted pine nuts
- 80g baby rocket leaves
- 2 tablespoons lemon juice
- 1/4 cup extra virgin olive oil
- 2 teaspoons wholegrain mustard
- 2 tablespoons chopped fresh oregano leaves
Method :
- Preheat oven to 220°C/200°C fan-forced. Place potato, sweet potato, garlic and oil in a bowl. Toss well to combine. Place mixture, in a single layer, onto a large oven tray. Season with salt and pepper. Roast for 20 minutes.
- Turn potato and sweet potato. Add capsicum and red onion tray. Roast for 15 minutes then add pinenuts to vegetables to roast for a further 5 minutes or until vegetables are browned and tender. Set aside for 10 minutes to cool slightly.
- Meanwhile make dressing. Place lemon juice, oil, mustard and oregano in a screw-top jar. Secure lid. Shake well to combine.
- Place rocket, pine nuts and vegetables in a large bowl. Pour over dressing. Toss gently to combine. Serve.
